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Buttermilk biscuits are light and flaky and a wonderful accompaniment to any meal.
Heat oven to 450°F.
Combine flour, baking powder, baking soda and salt in bowl; cut in 1/2 cup butter with fork or pastry blender until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter.
Place 1-inch apart onto ungreased baking sheet. Brush biscuits with melted butter. Bake 10-14 minutes or until lightly browned.
Stir together softened butter and preserves in bowl until well mixed. Serve warm biscuits with fruit butter.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
Savory Herb Biscuits: Omit salt. Prepare biscuits as directed above, adding 1/4 to 1/2 teaspoon garlic salt. Stir in 1 tablespoon fresh or 1 teaspoon dried herbs (dill weed, chives or crushed rosemary leaves).
Cinnamon Raisin Biscuits: Omit salt. Prepare biscuits as directed above, stirring in 2 tablespoons sugar and 3/4 teaspoon ground cinnamon with flour. Stir in 1/3 cup raisins with buttermilk. Brush with melted butter and sprinkle biscuits with sugar before baking.
Dietary Fiber: 1g
I made this recipe for the first time yesterday. My husband and I enjoyed them so much I just now put a double batch in the oven !!!
I didn't over mix this recipe and it was melt in your mouth perfect.
I just took a pan of these biscuits out of the oven ummm.I made them savory and they are flaky, tender and really good, I rated them low because this is the first time I have attempted to make biscuits.I am pleased at how easy it was.I wiil use this recipe until I find a better one.But I don't think I'll be looking very hard.
never!! IN MY LIFE HAVE i EVER TASTED SUCH WONDERFULL FLUFFY BISCUITS, I WILL NWVER EVER HAVE TO LOOK FOR ANOTHER RECIPE AGAIN!!! TRY IT!!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2934
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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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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