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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 9 servings |
||
| Calories 160 | ||
| Calories from Fat 76 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 517mg | 21% | |
| Potassium 49mg | 1% | |
| Total Carbohydrate 18.5g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.5g | ||
| Protein 2.7g | 5% | |
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Ingredients
- 1 1/2 cups unsifted flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2/3 cup milk
- 1/3 cup vegetable shortening
Directions
1
Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.2
Make a nest in the flour mix and add milk.3
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.4
Add milk - if needed - to form, and mix.5
Turn onto floured board, and knead gently 6 to 8 times.6
Pat dough to 1/2" thickness.7
Cut into biscuits.8
Place on baking sheet and brown in oven 10-13 minutes.
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- Course > Breads > Rolls/Biscuits
- Preparation > Time to Make > < 30 mins
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- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef#530327
On Sep 24, 2008
I love this Biscuit recipe, but it far too much sodium. I will have to use this reipe with CAUTION!
From: *SimplyME*
On Aug 13, 2006
Great recipe. This will become my homemade biscuit recipe from now on. When I first made this, I wasn't sure how they would come, considering the mixing. Mixing the dry ingredients with liquid first and adding shortening together. They were the best. I must admit the first time I added melted butter on top after they came out of the oven because I thought they would be bad tasting. Oh my, were they delicious, hubby loved them. Next time I made them, no butter, just as great. They just melt in your mouth.
From: Amy - Ellie's Mommie
On Jan 10, 2004
This is the best biscuit recipe I've ever made! They came out very light and fluffy and rose beautifully in the oven. Any biscuit recipe I usually try leaves me with flat biscuits. I really liked the method of mixing the milk and shortening in at the same time; it cut prep time and kept the shortening from melting as I cut it in. Next time I make these, I will use Splenda instead of sugar (we are diabetics). I will update my review for that change.
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