| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Biscuits, Breads | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1/4 | t | Salt, up to 1/3 |
| 1/3 | c | Shortening |
| 3/4 | c | Milk |
INSTRUCTIONS
BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Using a fork, stir just till moistened. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter Hint: (if you don't have a biscuit cutter, a glass works well to cut biscuits). Place biscuits 1 inch apart on a ungreased baking sheet. Bake in a 450 oven for 10 to 12 minutes or till golden. Remove from baking sheet; serve warm. Makes 10 biscuits. DROP BISCUITS: To make drop biscuits: Prepare as above, except increase milk to 1 cup. Do not knead or roll or cut dough. Using a big spoon drop dough into 12 mounds on a greased baking sheet. Bake as directed above. Makes 12 biscuits. BUTTERMILK BISCUITS: Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk Bake as directed above. Makes 10 to 12 biscuits. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 667
Total Fat: 74.4g
Cholesterol: 52.9mg
Sodium: 2135.2mg
Potassium: 526.6mg
Carbohydrates: 203.4g
Fiber: 6.8g
Sugar: 9.9g
Protein: 31.9g