Buttermilk Biscuits

Name: Buttermilk Biscuits
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon soda; 2 tablespoons lard; 1 1/2 cups buttermilk

From The Central cook book, 1924

Miss Berriz Rutz.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1395Calories

39 gProtein

214 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories1395 kcal

Protein39 g

Carbohydrates214 g

Fiber0 g

Sugars18 g

Total Fat43 g

Saturated Fat18 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.8 g

Cholesterol66 mg

Sodium3662 mg

Potassium837 mg

Calcium991 mg

Iron15 mg

Magnesium106 mg

Phosphorus776 mg

Zinc3.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E0.4 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate420 mcg

Choline67 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Buttermilk Biscuits 2 cups flour. 2 teaspoons baking powder. 1 teaspoon salt. 14 teaspoon soda. 2 tablespoons lard. 14% cups buttermilk.

Cook this with the app: pantry check, scaling, and the assistant.