Heloise recipe
Dissolve yeast in warm water and set aside. Place all the dry ingredients (in above order) in a bowl and mix. The shortening should be cut in similar to when making pie crust. Stir in the the buttermilk and yeast mixture. Mix well and refrigerate in a covered bowl. Take dough out when ready to make biscuits.knead it lightly on a floured counter or board. Roll,out the dough gently and cut into shape. A small juice glass can be used. Place biscuits in greased pan and allow to rise slightly. Bake at 400 degrees for 12-15 mins.
DOUGH CAN BE MADE UP TO 3 days in advance and stored in the fridge in a covered bowl.
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Serving Size: 1 Serving (883g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3020 | ||
Calories from Fat: 1501 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.8g | 222 % | |
Saturated Fat 89.7g | 448 % | |
Monounsaturated Fat 55.9g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 303.3mg | 93 % | |
Sodium 930.7mg | 32 % | |
Potassium 435.9mg | 11 % | |
Total Carbohydrate 387.4g | 114 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 387.4g | ||
Protein 9.5g | 14 % | |
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: 3020
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