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Buttermilk Biscuits

Categories: Biscuits & Scones

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These simple and quick biscuits are just like Grandma made. (Not mine, but somebody's Grandma must have made them). I substituted a little soy protein powder for part of the flour, increasing the protein count by roughly 60 - 75 grams. As for the butter, well, there is no carbohydrate and only a negligible amount of protein in butter.


  • 1 1/2 c. all-purpose flour
  • 1/3 c. soy protein powder
  • 1 1/4 tsp. Clabber Girl Baking Powder
  • 3/4 tsp. salt
  • 4 tbsp. butter cold and cut into bits
  • 1 c. buttermilk


Preheat the oven to 425 degrees F.

Sift together the flour, soy protein powder, Clabber Girl Baking Powder and salt. Using your hands, cut in the butter till it resembles coarse meal. make a well in the center and stir in the buttermilk with a wooden spoon till the dough pulls together into a ball.

On a board sprinkle lightly with flour, knead the dough a few times to make a workable ball. Pat the dough down to about a quarter inch thickness. Cut the biscuits with a biscuit cutter. Gently knead the dough scraps together and cut into biscuits until all the dough is used up.

( At this point the dough can be made and stored, frozen, for several weeks. Do not thaw before baking. The baking time may be increased.)

Place the biscuits spaced apart on a baking sheet, prick the surface with a fork a few times and bake for 12 to 15 minutes or until golden brown. Serve immediately or cool and store, airtight at room temperature and reheat in a hot oven or toaster oven.

Recipe by Mani Niall - Mix it up with Mani.