Breakfast Buttermilk Biscuits Contains wheat ((125 g) all-purpose flour), milk ((28 g) cold unsalted butter) Everyday healthy Makes8 biscuitsTotal30 minDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 101 cup all-purpose flour, spooned and leveled1 cup plus 1 tbsp whole-wheat flour, spooned and leveled1¾ tsp baking powder½ tsp salt1 tsp sugar2 tbsp cold unsalted butter1 tbsp olive oil, cold⅔ cup plus 1 tbsp cold buttermilk2 tsp buttermilk, for brushingparchment for the pan MethodHeat the oven to 450 °F with a rack in the middle. Line a baking sheet with parchment.Whisk both flours, the baking powder, salt and sugar in a big bowl. Grate the cold butter into it on the big holes of a box grater. Toss with your fingertips until the butter is in flakes the size of small peas.Stir the cold olive oil into the ⅔ cup plus 1 tablespoon buttermilk, then pour it in. Stir with a fork about 15 times, only until the dough is shaggy and no dry flour remains.Tip it onto a floured counter and pat it into a rough rectangle. Fold it in thirds, like a letter, then pat out and fold once more. Do not knead.Pat the dough into a 6-by-8-inch rectangle about ¾ inch thick. Cut it into 8 pieces with a floured knife, using straight cuts, with no twisting. Set them 1 inch apart on the pan and brush the tops with the 2 teaspoons of buttermilk.Bake 12 to 15 minutes, until the tops are deep golden and the bottoms are brown. Serve one warm, as the side to a bowl of bean soup. NutritionEstimatedPer biscuit · serving size 1 of 8Calories162Total fat5.4 gSaturated fat2.3 gSodium288 mgTotal carbohydrate25.1 gDietary fiber2.1 gTotal sugars1.9 gProtein4.5 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/buttermilk-biscuits
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