Feather Biscuits
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INGREDIENTS
- 2 tb Water; warm (105 to 115 F)
- 1 pk Dry yeast
- 5 c Self-rising flour
- 2 c Buttermilk
- 1 c Shortening
- 3/4 c Sugar
INSTRUCTIONS
Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix well, and set aside. Combine flour and sugar; cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; stir until dry ingredients are moistened. Cover and let rise in a warm place until doubled. Or cover bowl tightly, and store in refrigerator until needed. (Dough may be stored up to 3 days.) Punch dough down; turn dough out on a lightly floured surface. Knead lightly 3 or 4 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dozen (735g) | ||
| Recipe Makes: 3 Dozen | ||
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| Calories: 2384 | ||
| Calories from Fat: 456 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 50.7g | 68 % | |
| Saturated Fat 19.8g | 99 % | |
| Monounsaturated Fat 21g | ||
| Polyunsanturated Fat 6.6g | ||
| Cholesterol 32mg | 10 % | |
| Sodium 4914mg | 169 % | |
| Potassium 759.2mg | 20 % | |
| Total Carbohydrate 435.8g | 128 % | |
| Dietary Fiber 10.6g | 42 % | |
| Sugars, other 425.2g | ||
| Protein 43.2g | 62 % | |
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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: 2384
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