Sister Lettie’s Buttermilk Biscuits

Serves: 5
Total Calories: 295


2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter
3/4 cup buttermilk, chilled
3 tablespoons butter, melted


Sift flour, salt, baking powder, and soda together 3 times. Cut in chilled butter with pastry blender or 2 knives, scissors fashion, until mixture resembles coarse meal. Chill mixture in the refrigerator about 1 hour or longer.

Add buttermilk and knead lightly, 10–15 times. Roll to 3/4-inch thickness and cut with a 1 1/2-inch round biscuit cutter, and place on lightly greased cookie sheet; or press dough quickly into a shallow greased and floured 9 x 10-inch pan, and cut dough into diamond or square-shaped biscuits.

Brush with melted butter and bake 12 minutes at 450° for round biscuits, or at 400° for 18 minutes for pan biscuits. Makes 10 (2-inch) or 15 (1 1/2-inch) round biscuits. The pan biscuits will have tender, soft sides and must be separated. These biscuits are extremely light and delicious. There never seem to be enough!.

Nutritional Facts:

Serves: 5
Total Calories: 295
Calories from Fat: 123

This Sister Lettie’s Buttermilk Biscuits recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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