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Buttermilk Breakfast Biscuits
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 281
% Daily Value**
Total Fat 13g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 65mg
Sodium 434mg
Total Carbohydrate 34g
Dietary Fiber 1g
Sugars 5g
Protein 6g
Vitamin A  8%Vitamin C  0%
Calcium  4%Iron  11%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Breakfast Biscuits

Date Added: January 29, 2020


1 Egg beaten with 2 TBL water
3/4 Teaspoon Baking Soda dissolved in
2 Tablespoons Sugar brown to taste
1/2 Teaspoon Salt black pepper
2 1/2 Cups All-Purpose Flour upto 7/12 cups
1 1/2 Teaspoons Cream Of Tartar (meringue)
Cup Buttermilk or low-fat sour cream
1/2 Cup Butter (1 stick)
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1. Makes 8 to 10 Preheat oven to 425 F Grease baking sheet.

2. Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in large bowl.

3. Cut in butter until mixture resembles coarse meal.

4. Stir in buttermilk and egg. Turn dough out onto floured surface and knead until smooth; dough will be moist.

5. Roll dough out into circle 1/2 inch thick. Transfer to prepared sheet.

6. Cut into wedges. Brush top with milk; sprinkle with sugar.

7. Bake until golden brown, about 15 minutes. Serve immediately Variation: Add 2/3 cup raisins, 1/4 cup mined candied orange peel, 1 Tbs finely grated lemon peel and 1 tsp caraway seed to dough.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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