Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. Recipe by: Richmond Times-Dispatch Posted to EAT-L Digest by Olukemi Quinn
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.8mg||1 %|
|Sodium 238.1mg||8 %|
|Potassium 26.8mg||1 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.5g|
|Protein 1.9g||3 %|
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: 93
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