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8Ingredients
35Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups unbleached all purpose flour (plus more for dusting the counter)
- 1/4 tsp. baking soda
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 tsp. sugar
- 6 Tbsp. unsalted butter (very cold but cubed)
- 1 cup buttermilk
- 2 Tbsp. melted butter (if desired, optional)
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Directions
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol65mg22% |
Sodium1160mg48% |
Potassium190mg5% |
Protein9g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A15% |
Vitamin C2% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(44)
Mia 5 months ago
Thank you for sharing! They turned out flaky on top with soft layers in between. Definitely a keeper!
Angela 2 years ago
These were really yummy! Light and fluffy on the inside yet a little crispy on the outside. I will definitely make these again. Excellent recipe.
Melissa McClain 2 years ago
Very good and fluffy. I subbed 2T butter with a 6oz container of light vanilla yogurt to cut back the calories and add a touch of vanilla flavor. Needed more flour when I turned it out but it worked perfectly.
Diana 2 years ago
These were flakey and delicious! I used shortening instead of butter and added a quarter teaspoon of cream of tartar.
Tim 2 years ago
I love this recipe have made them several times I use a powdered buttermilk mix so I always have buttermilk on hand I find though that baking at 400 works better for me
McCabe 2 years ago
Delicious! I used salted butter so omitted the salt. Will try again with 1/2 tsp salt. Melted butter on top helps with the missing salt. Folding ten times does make a difference in how they rise.
Karina 3 years ago
Great recipes as far as flavor. I followed instructions to the letter but they came out flat, they looked like cookie biscuits and still had a doughy center despite the edges and top ans bottom being cooked. Not sure what or where I went wrong. Hope the next person has better luck.
Mitchel L. 3 years ago
just okay. not enough tang and not a lot of buttery flavor but the texture was fine.
Sha-Wanda Ransom 3 years ago
Wow, these were delicious... soft and fluffy. I am impressed. I folded the dough more times than intended, and they still turned out AWESOME. My husband really enjoyed them. I started off using a potatoe masher, but realized my fingers were needed to work and flatten the butter into the dry ingredient mix. I later used a fork to finish the flattening process. The angle may not show how high they rose lol.
Aisha Figilis-Williams 3 years ago
These are soft, flaky and have a nice crusty top will make again. Easy to follow directions. I baked for 13 minutes and they came out perfect.
Barbara Schwamb 4 years ago
Great!
Turned out just right and easy to make.
I will make it again and share this recipe with family.
Michele N. 4 years ago
Light and fluffy! Made them and put in a container to take camping they kept well
Denise Clegg 5 years ago
These were perfect. Made 8, 3/4” tall flaky biscuits. After baking they were about 1 1/4” tall. Delicious!
Arnold 6 years ago
My family loves these flaky, buttery, biscuits! They have become a Saturday morning tradition. I grate frozen butter which keeps the flavor uniformly fabulous!