Heat oven to 450°
Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leave side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds. Roll or pat 1/2" thick. Cut with floured 2 1/2" biscuit cutter. Place on ungreased cookie sheet about 1" apart for crusty sides, touching for soft sides. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet.
Buttermilk Biscuits: Decrease baking powder to 2 tsp and add 1/4 tsp baking soda with salt. Substitute buttermilk for the milk. (If buttermilk is thick, add slightly more than 3/4 cup.)
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 52 (34%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 4.3mg||1 %|
|Sodium 81.1mg||3 %|
|Potassium 54.2mg||1 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 20.6g|
|Protein 3.2g||5 %|
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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: 151
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