Know what’s on your plate
Buttermilk biscuit
Calories & nutrition facts
plain or, refrigerated dough, lower fat
Nutrition facts
Per 100 g% DV- Calories 270 kcal —
- Protein 6.7 g 13%
- Carbohydrate 42 g 15%
- Fat 7.8 g 10%
- Saturated fat 3.1 g 16%
- Fibre 2 g 7%
- Sugars 7.2 g —
- Sodium 828 mg 36%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.1 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.06 mg 0%
- Vitamin K 1.9 µg 2%
- Thiamin (B1) 0.45 mg 37%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 3.3 mg 21%
- Pantothenic acid (B5) 0.37 mg 7%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 85 µg 21%
- Vitamin B12 0 µg 0%
- Choline 3.5 mg 1%
Minerals
- Calcium 26 mg 2%
- Iron 2.1 mg 12%
- Magnesium 15 mg 4%
- Phosphorus 400 mg 32%
- Potassium 159 mg 3%
- Zinc 0.39 mg 4%
- Copper 0.08 mg 9%
- Manganese 0.3 mg 13%
- Selenium 18.9 µg 34%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 270 | 6.7 g | 42 g | 7.8 g |
| 1 × serving 1 biscuit | 58 g | 157 | 3.9 g | 24 g | 4.5 g |
| 1 × oz | 28.4 g | 77 | 1.9 g | 12 g | 2.2 g |
| 2 × serving 1 biscuit | 116 g | 313 | 7.8 g | 48 g | 9.1 g |
| ½ × serving 1 biscuit | 29 g | 78 | 1.9 g | 12 g | 2.3 g |
| 3 × serving 1 biscuit | 174 g | 470 | 12 g | 73 g | 14 g |
| 4 × serving 1 biscuit | 232 g | 626 | 16 g | 97 g | 18 g |
Similar foods
- Plain or buttermilk biscuitprepared from recipe353 kcal / 100 g
- Higher fat plain or buttermilk biscuitrefrigerated dough, higher fat307 kcal / 100 g
- Pillsbury Buttermilk BiscuitsArtificial Flavor, refrigerated dough236 kcal / 100 g
- Pillsbury Grands Buttermilk Biscuitsrefrigerated dough293 kcal / 100 g
- Martha White's buttermilk biscuit mixmartha white foods, dry388 kcal / 100 g
- Biscuitplain/buttermilk, refrigerated dough, lower fat270 kcal / 100 g
- Biscuit mixplain or buttermilk, dry mix428 kcal / 100 g
- Frozen baked biscuitplain or buttermilk, frozen, baked338 kcal / 100 g
- Buttermilk pancakesprepared from recipe227 kcal / 100 g
- Lowfat cultured fluid buttermilk40 kcal / 100 g
Questions about Buttermilk biscuit
What is a buttermilk biscuit?
It is a soft, savoury quick bread, usually round and flaky, made with flour, a raising agent, fat and buttermilk. In British English, “biscuit” usually means a crisp, sweet bake, so this American-style biscuit is closer to a small scone.
How do you warm up a buttermilk biscuit without drying it out?
Wrap it loosely in foil and warm it in an oven at 180 °C for about 5–8 minutes. For a softer result, split it and add a little butter before warming.
Can you freeze buttermilk biscuits?
Yes. Freeze them in a sealed bag once completely cool, ideally with baking paper between them, for up to about 3 months. Thaw at room temperature or warm from frozen in a 180 °C oven until hot through.
What do you serve with buttermilk biscuits?
They are often split and served with butter, honey or jam, or alongside gravy, fried chicken, eggs or a hearty stew. For a savoury sandwich, fill one with cheese, egg or leftover roast meat.
Can you make buttermilk biscuits if you don’t have buttermilk?
For each 240 ml of buttermilk, stir 1 tablespoon of lemon juice or vinegar into 240 ml of milk and leave it for 5–10 minutes before using. The dough may be a little less tangy, but this works well in a biscuit recipe.
Why are my buttermilk biscuits tough instead of flaky?
Overworking the dough develops gluten and can make the biscuits tough. Keep the butter cold, handle the dough lightly, and fold it over itself a few times to create layers before cutting.
How long do buttermilk biscuits keep?
Once cool, keep them in an airtight container at room temperature and eat them within about 2 days. Refrigeration can dry them out; freeze any you will not eat promptly.
Source: USDA FoodData Central 174904 · per 100 g · carbohydrate per EU label, fibre excluded
