Homemade biscuits from scratch
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl.
Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter.
Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 599 (30%)|
|Amt Per Serving||% DV|
|Total Fat 66.6g||89 %|
|Saturated Fat 42.1g||210 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 191.7mg||59 %|
|Sodium 4138mg||143 %|
|Potassium 1161.4mg||31 %|
|Total Carbohydrate 335.7g||99 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 335.7g|
|Protein 25.4g||36 %|
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: 1991
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