Buttermilk Baking Powder Biscuits
Golden, flaky buttermilk biscuits with a hint of tang, perfect for breakfast or as a side dish, appealing to those who love homemade baked goods with rich flavors.
Ingredients
Instructions
- Mix together flour, baking powder, baking soda, and salt in a large bowl.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined.
- Turn the dough onto a floured surface and roll to 1 1/2 inches thick.
- Cut out biscuits using a glass or donut cutter.
- Place biscuits on an ungreased cookie sheet and bake for 12 minutes at 450°F.
Tips & Substitutions
For lighter biscuits, ensure your oven is fully preheated and avoid overmixing the dough after adding the buttermilk. If you don't have margarine, unsalted butter works well as a substitute. For a dairy-free option, try using a plant-based milk with vinegar for buttermilk. Additionally, feel free to add herbs or cheese to the dough for extra flavor, making a delightful variation of American recipes.
Serving Suggestions
These biscuits are perfect served warm with butter and honey for breakfast or as a side with Southern dishes like Senator Russell Long Sweet Potatoes. They also pair beautifully with Nettie'S Green Peas for a comforting meal. For a hearty brunch, consider serving them alongside a Banana Milkshake(Low-Fat, Lo-Cal, Low Cholesterol) for a delicious combination.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, place them in a preheated oven at 350°F for 5-10 minutes until warmed through, keeping them soft and flaky.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Baking Powder Biscuits contains roughly 148 calories, with 3g protein, 5g carbohydrates, and 13g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour in place of all-purpose flour. Just omit the baking powder and salt since self-rising flour already contains them. This will simplify the recipe while still yielding fluffy biscuits.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overmixing or too much flour. Next time, try to gently fold the ingredients together just until combined, and consider adding a little more buttermilk to achieve a wetter dough.
Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just be aware that you may need to add a little extra baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).