Soul Food Nutrition Lookup
See the blood sugar impact of any soul food dish — and the swaps that let you keep eating what you love.
Traditional Buttermilk Biscuits
Carbs / serving
35g
Fiber / serving
1g
Glycemic Index
80
Serving
1 biscuit
In context
Recipe Intelligence
Why it can spike blood sugar
High amounts of refined white flour paired with heavy butter lead to rapid glucose increases due to the lack of fiber.
Blood-sugar-friendly swaps
Swapped Buttermilk Biscuits
Cooking tips
1. Preheat your oven to 450°F. 2. In a big bowl, whisk flour, salt, and baking powder. Cut the cold butter in with a pastry cutter or your fingers until you have crumbs the size of peas—keep it cold! 3. Stir in the buttermilk until just combined; don't over-mix or you'll have bricks. 4. Pat the dough out on a floured board, fold it over itself 3-4 times to build those pretty layers, then cut into rounds with a biscuit cutter. 5. Place on a baking sheet so they just touch. Bake 12-15 minutes until tall and golden brown. Serve hot with butter. Wrap leftovers tight to keep them soft.
Why the swaps are better
Classic buttermilk biscuits rely on refined white flour and significant amounts of butter, which make them a heavy source of empty, fast-digesting carbohydrates.
The full swap recipe
Per-serving nutrition — the full picture, not just carbs.
1. Preheat your oven to 450°F. 2. In a big bowl, whisk flour, salt, and baking powder. Cut the cold butter in with a pastry cutter or your fingers until you have crumbs the size of peas—keep it cold! 3. Stir in the buttermilk until just combined; don't over-mix or you'll have bricks. 4. Pat the dough out on a floured board, fold it over itself 3-4 times to build those pretty layers, then cut into rounds with a biscuit cutter. 5. Place on a baking sheet so they just touch. Bake 12-15 minutes until tall and golden brown. Serve hot with butter. Wrap leftovers tight to keep them soft.
Classic buttermilk biscuits rely on refined white flour and significant amounts of butter, which make them a heavy source of empty, fast-digesting carbohydrates.
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