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Suggest a better descriptionPreheat oven to 425F
Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
Add frozen butter to the flour mixture and mix with hands until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined.
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Use your hands to flatten the dough to 1 inch thick and lightly dust a biscuit cutter with flour.
Cut the dough with a biscuit cutter and place about 1/2 inch apart on baking sheet.
Gently re-fold the dough and cut more biscuits until all the dough is used.
Bake at 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (73g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 38 | ||
Calories from Fat: 15 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 56.3mg | 2 % | |
Potassium 107.2mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 2.4g | 3 % | |
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: 38
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