Serving size: 1 biscuit
Mix dry ingredients together; cut in shortening. Add buttermilk and the yeast dissolved in water. Mix with spoon until all flour is moist. Knead for a few minutes until all ingred. Are well mixed. Cover bowl and put in refrigerate. Until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerate. Roll out as much dough as you need on floured surface. Dough should be 1/2 to 3/4 in. Thick. Cut out. Bake at 400 degrees on GREASED cookie sheet for 12 min.
(original recipe calls for 2 cups buttermilk, but I substitute the milk and lemon juice)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 53 | ||
Calories from Fat: 36 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 4.9mg | 1 % | |
Sodium 2159.1mg | 74 % | |
Potassium 59.8mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.3g | ||
Protein 1.3g | 2 % | |
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: 53
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