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Colonial Buttermilk Biscuits's picture
Colonial Buttermilk Biscuits is a splendid addition to your breakfast spread. Trust me your family will love the tasty Colonial Buttermilk Biscuits!
  All purpose flour 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Cake flour 2 Cup (32 tbs)
  Egg yolks 2
  Salt 1⁄2 Teaspoon
  Buttermilk 1 1⁄4 Cup (20 tbs)
  Melted butter 1 Tablespoon
  Baking powder 4 Teaspoon
  Sugar 2 Tablespoon

Preheat the oven to 450° F.
Lightly grease a baking sheet.
Sift the flours, salt, baking powder, and sugar together.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat the egg yolks and buttermilk together until well blended.
Make a well in the center of the flour mixture.
Add the egg yolks and buttermilk.
Mix just long enough to moisten completely.
Knead the dough on a lightly floured surface for about 30 seconds.
Roll the dough 1/2 inch thick.
Cut the dough with a 1/2 inch biscuit cutter.
Brush the tops of the biscuits with melted butter if desired.
Place the biscuits on the prepared baking sheet.
Bake at 450° F for 12 minutes.

Recipe Summary

Milk Product

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