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 dont 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 436 (33%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 28.9mg||9 %|
|Sodium 4283.7mg||148 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 192g||56 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 184.8g|
|Protein 26.4g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1325
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