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Name: Better Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 3 ts Baking Powder; 1/2 ts Salt; 2 c All-purpose flour; 1/4 c Shortening; 3/4 c Cold milk

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INGREDIENTS

3 ts Baking Powder
1/2 ts Salt
2 c All-purpose flour
1/4 c Shortening
3/4 c Cold milk

Biscuits

INSTRUCTIONS

In a large mixing bowl, add the dry ingredients and sift again to mix thoroughly. Cut in the shortening with a pastry blender until well combined, but do not overwork the mixture. Even the warmth of your hands can cause the shortening to melt and make the dough sticky and heavy. Add the milk all at once. This is the most important step, because overworking the dough will create a pasty mixture. Using a large wooden spoon, try to blend the dough by circling the bowl and cutting the moist part into the dry mixture. Keep these strokes to a minimum, about 10 total. Place the dough onto a cool, floured countertop. Finish mixing the dough with a light kneading action-very few strokes, just till it will stay together to form the biscuits. Add more flour as necessary, to keep it from sticking. Pat the dough in a circle no less than 1/2" thick and cut the biscuits with a 2" biscuit cutter. Re-fornm the rest of the dough to cut more biscuits. Biscuits rise best when they are cut cleanly. Place the biscuits on an ungreased cookie sheet and bake at 450 degrees F. for 12 to 15 minutes. Makes 10 to 12 Compliments of: Kathleens Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 03, 1998

NOTES

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Better Biscuits

3 ts Baking Powder
1/2 ts Salt
2 c All-purpose flour
1/4 c Shortening
3/4 c Cold milk

In a large mixing bowl, add the dry ingredients and sift again to mix  thoroughly. Cut in the shortening with a pastry blender until well  combined, but do not overwork the mixture. Even the warmth of your hands  can cause the shortening to melt and make the dough sticky and heavy.    Add the milk all at once. This is the most important step, because  overworking the dough will create a pasty mixture. Using a large wooden  spoon, try to blend the dough by circling the bowl and cutting the moist  part into the dry mixture. Keep these strokes to a minimum, about 10 total.    Place the dough onto a cool, floured countertop. Finish mixing the dough  with a light kneading action-very few strokes, just till it will stay  together to form the biscuits. Add more flour as necessary, to keep it from  sticking.    Pat the dough in a circle no less than 1/2" thick and cut the biscuits with  a 2" biscuit cutter. Re-fornm the rest of the dough to cut more biscuits.  Biscuits rise best when they are cut cleanly.    Place the biscuits on an ungreased cookie sheet and bake at 450 degrees F.  for 12 to 15 minutes.    Makes 10 to 12    Compliments of:    Kathleens Recipe Swap Page    recipes@ilos.net  http://www.ilos.net/~q591b4/recipe    Posted to MM-Recipes Digest  by q591b4@ilos.net on Sep 03, 1998

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Nutrition

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Serving Size: 1 Biscuit (40g)
Recipe Makes: 12 Biscuits

Calories: 108
Calories from Fat: 30 (28%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 2.8mg		1 %
Sodium 363.4mg		13 %
Potassium 53.8mg		1 %
Total Carbohydrate 16.7g		5 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 16g
Protein 2.6g		4 %
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.

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Calories per serving: 108

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