| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Gwinn-ray | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 3 | t | Baking powder |
| 1/4 | t | Baking soda |
| 3/4 | t | Salt |
| 1/4 | c | Shortening |
| 7/8 | c | Buttermilk, *see note |
INSTRUCTIONS
Note: One cup less 2 tablespoons. Mix as for biscuits. Roll dough 1/2 inch thick. Cut out biscuits; place on lightly greased baking sheet. Bake at 450 degrees to brown and serve stage. Remove biscuits from oven and cool. Place in freezer bag and freeze. Bake frozen biscuits at 450 degrees until brown. Will keep 4 to 6 weeks in freezer. Typed October 8, 1995 Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 14:14:23 -0400 From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET> NOTES : Recipe courtesy Ernest L. Gwinn.
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Nutrition (calculated from recipe ingredients)
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Calories: 1464
Calories From Fat: 498
Total Fat: 55.6g
Cholesterol: 37.3mg
Sodium: 3751.6mg
Potassium: 594.3mg
Carbohydrates: 204.9g
Fiber: 6.8g
Sugar: 10.9g
Protein: 32.9g