Better Homes and Gardens
In a small bowl, soften yeast in the warmed water; set aside. In a largemixing bowl, stir together flour, sugar, baking powder, salt, and bakingsoda. With a pastry cutter, cut in shortening till misture resemblescoarse crumbs; mix well. Add yeast mixture and buttermilk; stir tillcombined. On a floured surface,knead mixture about 2 minutes or untilsmooth, adding more flour as needed.Roll out the dough to 1/2 inch thickness. Using a 2 1/2 inch biscuitcutter, cut into 24 biscuits. If necessary, dip the cutter in flourbetween cuts. Place the biscuits on an ungreased baking sheet. Bake at450? for about 8 minutes.Notes:Dough may be stored, covered, in the refrigerator overnight.For a roll like texture, let the biscuits rise after you have put them onthe baking sheet, covered, in a warm place for 45 minutes. (1 hour if thedough was made ahead and chilled.) Contributor: Better Homes & Gardens, Aug 91
Preparation Time: :30
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 dozen (740g) | ||
Recipe Makes: 2 dozen | ||
|
||
Calories: 2461 | ||
Calories from Fat: 664 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 73.8g | 98 % | |
Saturated Fat 29.1g | 145 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 1357.7mg | 47 % | |
Potassium 795.9mg | 21 % | |
Total Carbohydrate 400.8g | 118 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 388.4g | ||
Protein 46.1g | 66 % | |
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: 2461
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.