Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Buttermilk biscuits best served warm from the oven.
Heat oven to 425°F. Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead until smooth (about 10 times). Roll out dough to 3/4-inch thickness. Cut out biscuits with 2 1/2-inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet.
Bake for 12 to 14 minutes or until lightly browned.
Dietary Fiber: 1g
So I made this recipe and followed it to a T and way to much butter. Next time I will have to cut down the amount of butter for sure. I had so much I had to pour it off as it baked. Also to much buttermilk the dough was so runny I had to use a ton of flour and over worked the dough so my biscuits came out tough will not use this recipe again
I used light butter, and low fat buttermilk. I used less butter and a little more baking powder than the recipe stated. The biscuits were very soft & fluffy, and quite delicious.
I followed the ingredients precisely. By the time I was done blending in the butter and mixing in the milk, the batter was very runny. I tried to bake the dough, but it did not maintain its shape and the butter just melted out of it.
This was my first time making biscuits when using this recipe, they turned out great and now I make them atleast once a week, my family and friends enjoy eating them. They are delicious.
So easy and delicious!
i brushed these biscuits with a little bit of maple syrup and butter before i baked them and again after they were baked. it gave them a little bit of sweetness and a nice golden color.
I like a tad bit of cinnamon on my biscuits and served these w/ sugarfree orange marmalade : )
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1925
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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