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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Biscuits 42g Recipe makes 12 Biscuits) |
||
| Calories 116 | ||
| Calories from Fat 36 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 149mg | 6% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 17.0g | 5% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.1g | ||
| Protein 2.8g | 5% | |
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Buttery Farm Biscuits
By: Bergy
Jan 17, 2002
This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination
12 Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces (or use salted and leave out the salt)
- 3/4 cup skim milk
Directions
1
Combine flour, baking powder& salt.2
Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.3
With a fork stir in the milk, very gently, until a soft dough forms.4
Don't over mix.5
Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.6
Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.7
Bake in 400F oven for about 15-20 minutes or until they are golden.8
Transfer to a wire rack& cool for about 10 minutes.9
Serve with homemade fruit jam or anything else that takes your fancy.
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- Course > Breads > Rolls/Biscuits
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef #843670
On May 20, 2008
Great recipe! I'm not a great biscuit maker, but these turned out great. I was wondering if I can use self rising flour and them still turn out good. I would like to know if anyone has made them with self-rising flour.
From: kimngabe_mommy
On Apr 1, 2008
Wonderful recipe! I made substitutions based on what I had on hand: half whole wheat flour/half unbleached all-purpose flour; and 1% milk. I mistakingly added the salt with salted butter but had no ill effects. I was surprised that my picky DD loved these with grape jelly and my hungry man DS wouldn't touch them. Go figure! These are great buttered or even with butter, garlic and parmesan (and apparently great with jelly)! Will definitely make these again...probably here in a few minutes. 
From: MizzNezz
On Feb 15, 2002
Oh my GOODNESS!!! If you've been looking for the perfect biscuit recipe----you can stop looking. These are SO good! I made them for supper tonight with a big pot of bean soup. They are very easy to make. Very quick--you can put these together and have them on the table in 25 minutes. They're light, flaky, buttery, delicious!!! Thank you for posting this recipe!
From: Lennie
On Jan 30, 2002
These are very good! And not only are they incredibly easy, but they come together quite fast — perfect for a last-minute addition to a meal. My house is quite dry, so I required about 2 extra teaspoons of milk to get the mixture to come together. I baked these for the full 20 minutes; the biscuits had a lovely crunchy top and bottom, while the insides were very tender.
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