Sift together the first four dry ingredients into a large mixing bowl.
Using a pastry blender, cut the butter and Crisco until the butter is reduced into pea-sized pieces, and are well distributed.
Stir the buttermilk and yogurt together and add, all at once, to the flour mixture. Toss gently, only until the flour is moistened.
(If the mixture is too dry to hold it's shape, work in more buttermilk 1-2 tablespoons at a time, until it holds together. If the mixture is too sticky, dust with small amounts of flour around the surface while shaping, only till stickiness is gone.
Scrape the loose mass of dough onto a lightly floured board. With floured hands, using a light touch, and handling the dough as little as possible, shape the dough into a large ball. Working quickly, gently smoothing the cracks from the surface. The dough should be soft and moist (not wet), and hold together well with no stickiness. Do not overwork the dough. (Overworking will cause the butter to warm or melt, causing the loss of airy, flakey texture, and also toughens the dough, producing a flatter, heavier biscuit.
With gentle touch, pat the dough into a 1-inch round of even thickness. Using biscuit cutter of choice, cut into desired size, lightly flouring the cutter and board as needed. Place biscuits, sides touching, into an ungreased pan with sides. (Not a cookie sheet.) Bake in the center of the oven 12-15 minutes at 425 degrees, until golden brown.
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|Serving Size: 1 Serving (770g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 890 (47%)|
|Amt Per Serving||% DV|
|Total Fat 98.9g||132 %|
|Saturated Fat 61.5g||307 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 262.8mg||81 %|
|Sodium 1044.6mg||36 %|
|Potassium 1011.8mg||27 %|
|Total Carbohydrate 212g||62 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 205.3g|
|Protein 42.5g||61 %|
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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: 1910
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