Butter Biscuits From Regina Charboneau Twin Oaks Bed Breakfast Natchez Ms Food

BUTTER BISCUITS FROM REGINA CHARBONEAU TWIN OAKS BED & BREAKFAST NATCHEZ MS

BUTTER BISCUITS FROM REGINA CHARBONEAU TWIN OAKS BED & BREAKFAST NATCHEZ MS image

Yield 24 bisquits

Number Of Ingredients 6

Ingredients

4 cups flour
¼ cup baking powder
¼ cup sugar
¾ pound margarine (salted)
¼ pound butter (salted)
1¾ cups buttermilk

Steps:

In a metal mixing bowl, add flour, baking powder and sugar. Blend well. Cut margarine and butter into small cubes (½ inch) Mix with dry ingredients and coat the margarine and butter well with the flour mixture. Add buttermilk and mix into a dough. Do not overmix, there should be visible pieces of butter and margarine, that is what makes these biscuits flaky. Flour a work space and roll out ¾ inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be layered with butter and margarine. Cut into rounds, whichever size you prefer. I prefer 2 inches. Bake at 375 degrees for 20 minutes or until golden brown. You may bake in muffin tins to brown evenly.

BUTTERED BISCUITS

Buttered Biscuits image

These biscuits are very easy to make and are very good.

Provided by Debbie Rowe

Categories Bread Quick Bread Recipes Biscuits

Time 25m

Yield 12

Number Of Ingredients 3

Ingredients

2 cups self-rising flour
½ cup butter or margarine
⅔ cup buttermilk

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

Nutrition Facts : Calories 147 calories, Carbohydrate 16.1 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 333.4 mg, Sugar 0.7 g

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