Salty Milk Biscuits Recipes

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SADIE'S BUTTERMILK BISCUITS



Sadie's Buttermilk Biscuits image

This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.

Provided by PTRICK

Categories     Bread     Quick Bread Recipes     Biscuits

Time 32m

Yield 18

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 teaspoons baking powder
1 cup lard
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
  • Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
  • Bake in the preheated oven until tops are golden, about 12 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 22.9 g, Cholesterol 11.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 336.7 mg, Sugar 1.4 g

OLD-FASHIONED BUTTERMILK BISCUITS



Old-Fashioned Buttermilk Biscuits image

My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Time 20m

Yield 8 biscuits.

Number Of Ingredients 8

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil
1 tablespoon reduced-fat sour cream

Steps:

  • In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  • Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  • Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

FLAKY BUTTERY BISCUITS



Flaky Buttery Biscuits image

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

SALTY MILK BISCUITS



Salty Milk Biscuits image

Make and share this Salty Milk Biscuits recipe from Food.com.

Provided by Doreen Randal

Categories     Breads

Yield 1 batch

Number Of Ingredients 6

6 ounces flour
to taste milk (to glaze)
1 pinch salt
2 ounces butter
to taste eggs (to glaze) or to taste milk (to glaze)
to taste salt (for sprinkling)

Steps:

  • Sieve flour and salt and rub in the butter.
  • Gradually mix with milk to make a stiff dough.
  • Roll out VERY thinly, brush lightly with beaten egg or milk and sprinkle with salt.
  • Bake 400 F for 10 - 15 minutes.
  • Cheers, Doreen Randal,Wanganui,New Zealand.

Nutrition Facts : Calories 1025.8, Fat 47.7, SaturatedFat 29.4, Cholesterol 121.9, Sodium 485.1, Carbohydrate 129.8, Fiber 4.6, Sugar 0.5, Protein 18.1

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