Know what’s on your plate
Plain or buttermilk biscuit
Calories & nutrition facts
prepared from recipe
Nutrition facts
Per 100 g% DV- Calories 353 kcal —
- Protein 7 g 14%
- Carbohydrate 43 g 16%
- Fat 16 g 21%
- Saturated fat 4.3 g 22%
- Fibre 1.5 g 5%
- Sugars 2.2 g —
- Sodium 580 mg 25%
- Cholesterol 3 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.2 mg 0%
- Thiamin (B1) 0.36 mg 30%
- Riboflavin (B2) 0.31 mg 24%
- Niacin (B3) 2.9 mg 18%
- Pantothenic acid (B5) 0.29 mg 6%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 61 µg 15%
- Vitamin B12 0.08 µg 3%
Minerals
- Calcium 235 mg 18%
- Iron 2.9 mg 16%
- Magnesium 18 mg 4%
- Phosphorus 164 mg 13%
- Potassium 121 mg 3%
- Zinc 0.54 mg 5%
- Copper 0.08 mg 9%
- Manganese 0.38 mg 16%
- Selenium 19.5 µg 35%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 353 | 7 g | 43 g | 16 g |
| 1 × oz | 28.4 g | 100 | 2 g | 12 g | 4.6 g |
| 1 × biscuit (4" dia) | 101 g | 357 | 7.1 g | 44 g | 17 g |
| 1 × small (1-1/2" dia) | 14 g | 49 | 1 g | 6 g | 2.3 g |
| 1 × biscuit (2-1/2" dia) | 60 g | 212 | 4.2 g | 26 g | 9.8 g |
| 2 × oz | 56.7 g | 200 | 4 g | 24 g | 9.2 g |
| ½ × oz | 14.2 g | 50 | 1 g | 6.1 g | 2.3 g |
| 3 × oz | 85.1 g | 300 | 6 g | 37 g | 14 g |
| 4 × oz | 113.4 g | 400 | 7.9 g | 49 g | 19 g |
Similar foods
- Higher fat plain or buttermilk biscuitrefrigerated dough, higher fat, baked324 kcal / 100 g
- Buttermilk biscuitplain or, refrigerated dough, lower fat270 kcal / 100 g
- Biscuitplain or buttermilk, dry mix, prepared335 kcal / 100 g
- Biscuit mixplain or buttermilk, dry mix428 kcal / 100 g
- Plain sweet biscuithomemade469 kcal / 100 g
- Simple cookie435 kcal / 100 g
- Frozen baked biscuitplain or buttermilk, frozen, baked338 kcal / 100 g
- Buttermilk pancakesprepared from recipe227 kcal / 100 g
- Plain biscuit438 kcal / 100 g
- Butter biscuit483 kcal / 100 g
Questions about Plain or buttermilk biscuit
What is a plain or buttermilk biscuit?
It is a soft, savoury American-style quick bread, usually made with flour, fat and a raising agent. Despite the name, it is not the crisp, sweet biscuit commonly meant in British English.
How do you make biscuits light and flaky?
Use cold butter or shortening, and rub or cut it into the flour until it resembles coarse crumbs. Stir in the liquid just until the dough comes together, pat it out gently, and cut straight down without twisting; bake at 220 °C until risen and golden, usually 12–15 minutes.
How should you store leftover biscuits?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag; thaw at room temperature or warm from frozen in a 180 °C oven until hot.
How do you reheat a biscuit without drying it out?
Wrap it loosely in foil and warm it in a 180 °C oven for about 8–10 minutes. For a softer result, split it and microwave it briefly under a slightly damp paper towel.
What do you serve with plain or buttermilk biscuits?
Serve them warm with butter, jam or honey, or split them for a breakfast sandwich with egg. In Southern-style cooking, biscuits are often served with sausage gravy or alongside fried chicken.
Can you use milk instead of buttermilk in biscuit dough?
Yes. For each 240 ml of buttermilk, stir 1 tablespoon of lemon juice or vinegar into 240 ml of milk and leave it for 5 minutes before using; the slight acidity helps the dough rise and gives a tang similar to buttermilk.
How does a buttermilk biscuit differ from a buttermilk pancake?
A biscuit is a thick, baked quick bread with a tender, layered crumb; a pancake is a pourable batter cooked on a hot surface. Per 100 g, buttermilk pancakes have 227 kcal, compared with 353 kcal in a biscuit.
Source: USDA FoodData Central 172670 · per 100 g · carbohydrate per EU label, fibre excluded
