Heat oven to 450F.
Cut shortening into remaining ingredients, except buttermilk,
in a large bowl using a pastry blender or crisscrossing two knives until mixture resembles fine crumbs. Stir in just enough buttermilk so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat dough until inch thick. Cut with floured 2 inch biscuit cutter. Place about 1 inch apart on an ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.
I used canned milk to make buttermilk & they were a bit tough
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 biscuit (55g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 106 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 16.7mg||5 %|
|Sodium 716.2mg||25 %|
|Potassium 57.2mg||2 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.7g|
|Protein 3.1g||4 %|
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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: 197
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