Buttermilk Biscuits

Buttermilk Biscuits


2 cups Dierbergs flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
6 tablespoons Dierbergs butter, cut into small pieces and chilled
1 cup buttermilk


In work bowl of food processor fitted with steel knife blade, combine flour, baking powder, baking soda, and salt; pulse several times to combine.

Add butter; pulse until mixture is evenly combined and resembles coarse meal.

Add buttermilk; pulse just until combined.

Turn dough onto lightly floured surface; dust top with flour and gently fold dough over on itself 5 or 6 times.

Press dough into ¾-inch-thick round. Using 2½-inch round biscuit cutter, cut out biscuits. Place with sides touching on baking sheet.

Bake in 450°F. oven until light golden brown, about 10 to 12 minutes.


You can knead dough scraps together to make a few additional biscuits, but they will not be as tender.

Servings: 8
Serving Size: Per Biscuit

Per Serving
Calories: 207
Cholesterol: 25 mg
Fat: 10 g
Sodium: 493 mg
Carbohydrates: 26 g
Protein: 5 g
Fiber: 1 g Saturated Fat: 6 g