Buttermilk-Herb Biscuits

Treat your family with these homemade herb flavored biscuits made using Gold Medal® all-purpose flour - served warm.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 120
Fat 4 1/2g
Saturated Fat 1g
Sodium 260mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit

Calories: 120
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 260mg; 260%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 40 min
Servings 12

Ingredients

2: cups Gold Medal® all-purpose flour

2: teaspoons baking powder

1 1/2: teaspoons dried herb leaves (rosemary, basil or thyme) or Italian seasoning

1/2: teaspoon salt

1/2: teaspoon baking soda

1/4: cup shortening

1 1/4: cup fat-free buttermilk

Directions

1 Heat oven to 400°F. In medium bowl, mix flour, baking powder, herb, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
2 On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Did You Know?

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Expert Tips

To cut the dough, push the biscuit cutter (dipped in flour) straight into the dough. Cut biscuits as close together as possible, and try not to twist as you cut so biscuits will be the same size.

Lightly press—but don’t knead—leftover scraps of dough together to cut out a few more biscuits (they may be slightly uneven, but they'll taste just as good).

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We calculated the nutrition of this recipe at the time it was created on 10/24/2011. NOTE: We do not include optional ingredients in our calculations.