Belmont Buttermilk Biscuits
Belmont Buttermilk Biscuits are a classic Mecklenburg cuisine dish that is perfect for breakfast or as a side for a hearty meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the buttermilk. Stir until the dough comes together.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Serve warm and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 12 minutes
- Total time:
- 27 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per biscuit
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 6g
Supplies
Baking sheet Parchment paper
Tools
Pastry cutter Biscuit cutter
Serving suggestions
Serve the Belmont Buttermilk Biscuits with sausage gravy for a classic Southern breakfast.
Tips & tricks
For flakier biscuits, be sure not to overwork the dough when incorporating the butter and buttermilk.
Cost
$5