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Biscuits Supreme

It only takes 25 minutes to get these fluffy and tasty buttermilk biscuits from the fridge to the table.

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  • Makes: 12 servings
  • Yields: 12 biscuits
  • Prep: 15 mins
  • Bake: 10 mins 450°F

Biscuits Supreme



  1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
  3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
  4. Makes 12 biscuits.

From the Test Kitchen


If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.

Buttermilk Biscuits:

Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.

Drop Biscuits Supreme:

Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

Nutrition Facts (Biscuits Supreme)

    Per serving:
  • 227 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 34 mg chol.,
  • 350 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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