RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2895
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| Recipe Name: |
Tanya's Buttermilk Biscuits |
| Source: |
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Submitted by: |
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Last Modified: |
2017-11-29
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$9.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Whisk together the dry ingredients. Cut in the butter. Fold in the buttermilk.
Lay out, do not roll.
Cut into rounds.
Bake at 425 degrees for 10 to 12 minutes.
The biscuits can be made ahead of time and frozen. Then bake morning you need them. Cut then freeze. Put them in ziplock bags - only one layer in a bag. Bake them from frozen. |
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| Nutrition per Serving: |
| Calories: |
386 |
Total Carbs: |
82.3 |
Net Carbs: |
80.0 |
| Cholesterol: |
8.3 |
Fat: |
2.4 |
Protein: |
16.52 |
| Fiber: |
2.25 |
Sodium: |
764.04 |
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