Heat oven to 450°F. Combine flour, baking powder, baking soda and salt in a large bowl; Cut in butter until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to ¾-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet. Brush biscuits with 1 tablespoon melted butter. Bake for 10 to 14 minutes or until lightly browned. Fruit Butter:
Stir together 1/2 cup softened butter and preserves in a small bowl until well mixed. Serve warm biscuits with fruit butter.
Savory Herb Biscuits: Omit salt. Substitute ¼ to ½ teaspoon garlic salt and stir in 1 tablespoon fresh or 1 teaspoon dried herb (dill weed, chives or crushed rosemary leaves). Cinnamon Raisin Biscuits: Omit salt. Stir in 2 tablespoons sugar and ¾ teaspoon ground cinnamon with flour. Stir in 1/3 cup raisins with buttermilk. Brush with melted butter and sprinkle biscuits with sugar before baking. * Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Provided by Land O' Lakes. Nutrition Facts: (1 biscuit plus 1 tablespoon fruit butter)
Dietary Fiber: 1g
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