We all enjoyed the biscuits crunchy on the outside, nice and soft and buttery on the inside.
Author: Angie's Southern Kitchen
Preheat oven to 375 degrees F.
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1/4 tsp)
Coarse Salt (1 tsp)
in processor. Place
Unsalted Butter (1/2 cup)
in processor and pulse until mixture resembles coarse meal.
Low-Fat Buttermilk (1/2 cup)
Heavy Cream (1/2 cup)
; pulse until just combined.
Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds.
Transfer to a buttered cast iron skillet spacing about 1/2 inch apart. Gather scraps, reshape, and cut out.
Brush tops with buttermilk.
Bake until tops are golden, 22 to 24 minutes.
Serve hot and enjoy!
Nutrition Per Serving
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