American buttermilk biscuits
American buttermilk biscuits are a type of quick bread, prized for their flaky, tender layers and rich, buttery flavor. They are a staple of Southern U.S. cuisine, typically made from flour, cold butter, buttermilk, and leavening agents like baking powder. These biscuits are often served as a side dish with meals, especially breakfast or dinner.
🍽️ Nutrition at a glance
Buttermilk biscuits are high in carbohydrates and fat, with a moderate amount of protein. A standard biscuit (about 60g) provides roughly 200-250 calories, along with some calcium and iron from the flour and buttermilk.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 3.5 g |
| Carbs | 26 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Potassium | 60 mg |
| Phosphorus | 100 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 1.5 mg |
| Folate | 40 mcg |
| Selenium | 6 mcg |
Per 1 biscuit (approx. 57 g) · estimated, varies by recipe
💡 What's interesting
The unique rise and flakiness of buttermilk biscuits come from a technique called 'lamination,' where cold butter is folded into the dough to create steam pockets during baking. Nutritionally, the use of buttermilk not only adds a tangy flavor but also aids in tenderizing the gluten, making the biscuits softer.
