Buttermilk Biscuits

Americans often use buttermilk in baking, as it, combined with baking soda, makes the dough much lighter and fluffier. If your biscuits have always been hard, try this recipe.

Details

Preparation Time: 30 minutes
Cooking Time: 22 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 10

Ingredients

240 g Wheat flour, white, multi-purpose
2.5 teaspoons Baking powder
0.5 teaspoons Baking powder
1 spoon Sugar, white
0.5 teaspoons Salt, table
120 ml Whey, sour, liquid
60 g Sweet cream
1 piece Egg, fresh
70 g Butter, unsalted
pieces Wheat flour, white, multi-purpose
pieces Butter, unsalted

Steps

In a bowl, sift the flour and mix it with baking powder, baking soda, sugar, and salt. In another bowl, mix the buttermilk and cream. Add the egg and mix everything well with a hand whisk.
Cut the butter into pieces and rub it into the flour mixture. Keep rubbing with your fingertips until the mixture resembles crumbs. Add the mixture of egg, cream, and buttermilk and quickly mix everything with a spatula until the ingredients come together into a dough.
Turn the dough out onto a floured work surface. Quickly knead it (knead for about 1 minute). Flatten the prepared dough with your hands, then roll it out to about 2 cm thick. Using a round cutter (5 cm in diameter), cut out circles from the dough. To make it easier to cut out the circles, flour the cutter well.
Preheat the oven to 205 degrees Celsius. Grease a baking sheet with butter (or line it with baking paper). Arrange the cut-out biscuits on the baking sheet. Make sure there is enough space between the biscuits, as they will expand slightly during baking. Place the baking sheet with the biscuits in the preheated oven for 18 to 22 minutes.
When the biscuits turn golden brown, remove them from the oven and transfer them from the baking sheet to a wire rack to cool completely.

Nutrition Information (Per 100g)

Calories: 371.12 kcal
Fat: 17.91 g
- Saturated Fat: 10.66 g
Carbohydrates: 42.63 g
- Sugars: 2.34 g
Protein: 7.03 g
Fiber: 0.85 g