Low Fiber Buttermilk Biscuits

Total time45 min

Prep time20 min

Cook time15 min

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Ingredients

9 servings

2 cups all-purpose flour, plus more for dusting
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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1 tbsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 tsp granulated sugar
8 tbsp (1 stick) unsalted butter, frozen
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 2 3/4 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
¾ cup cold buttermilk, plus 2 tbsp for brushing
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
2 tbsp buttermilk, for brushing
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
2
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.

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