Buttered Biscuits

Buttered Biscuits

96 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Debbie Rowe
Recipe by  Debbie Rowe

“These biscuits are very easy to make and are very good.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
  2. Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
  3. Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

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Reviews (96)

Rate This Recipe
Monique
95

Monique

No self-rising flour? Add 1 TBSP baking powder and 1/2-1 tsp salt. I also added about a tsp of sugar. They were good and easy and kept for a couple of days.

GODFREYC
64

GODFREYC

I reduced margerine to 1 tbsp, added 1tbspn of Crisco shortening to recipe, added abt 2 tspns of sugar and 1 tsp of salt. I used whole cultured buttermilk and mixed well by hand until dough was still sticky to hands. Now here's a little trick to use. Clean hands well, coat hands generously with fresh flour and grab a handfull of dough and roll to a patty like form. Place them into a round cake pan making sure they touch each other. Let set for ten mins or so and then gently brush a smal amount of margerine over tops of dough. Bake for abt 20 mins at 425 deg or until tops are browned. Serve hot and enjoy...

4NICKELLS
63

4NICKELLS

This recipe was fast, easy, and vry tastey! I didn't have self-rising flour so I added some baking powder and salt; nor did I have buttermilk so I just added some vinegar to regular milk. Turned out great. I do recommend rolling dough into smooth balls before baking. Excellent!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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