Brown Eyed Baker · by Michelle Lettrich★ 4.9 (56)
Buttermilk Biscuits
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 8%
CARBS 19G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER2G TOTAL SUGAR
FAT 13G56% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tall, fluffy, and flaky buttermilk biscuits made from scratch. Serve plain with butter, as a base for sausage gravy, or in a breakfast sandwich.
sideamericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter (cut into ¼-inch cubes)
- 1 cup cold buttermilk
- ¼ cup unsalted butter (melted, for brushing)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 8%
CARBS 19G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER2G TOTAL SUGAR
FAT 13G56% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 217mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 34mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.