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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscuits 44g Recipe makes 10 biscuits) |
||
| Calories 160 | ||
| Calories from Fat 65 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 335mg | 13% | |
| Potassium 56mg | 1% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.0g | ||
| Protein 3.3g | 6% | |
From: Charmed
On Oct 27, 2009
I've been looking for a good, keeper biscuit recipe and after trying a few, am so glad I found this one. They rose beautifully, were light and tender and delicious. They were the texture I've been looking for and they tasted wonderful. My few adjustments were as follows. I added a couple of teaspoons of sugar as I like the subtle richness it adds to biscuits. I was too lazy to cut in the butter myself, or to haul out the processor, so I tried using my small countertop electric chopper. Perfect results. Also, I used buttermilk powder, but instead of mixing the powder with the dry ingredients and using water as ususally recommended, I mixed it with the water and used the resulting buttermilk since I didn't want to overmix and didn't want to take a chance the powder wouldn't be evenly distributed. Again, perfect results, and lots of pride, as they brought me many kudos. Highly recommended, and my biscuit recipe of choice from here on in. Thank you!
From: sugaree
On Oct 26, 2009
Rushed making them, used 1/2 whole wheat 1/2 white and they were still most delicious!!
From: Lennie
On Oct 20, 2002
These biscuits were exceptional: tender and moist. The instructions were easy to follow and clear, and my biscuits were perfectly golden brown after the stated 10 minutes. My yield was exactly 24, and the entire plate was devoured by myself, my hubby, and our 2 dinner guests. (Biscuits are not all that common here in Canada and seem to be a real treat; my girlfriend's husband couldn't get enough and demanded my friend get the recipe.) My only variation was due to the fact that I was out of unsalted butter, so I used regular butter and cut back on the salt. While I do use buttermilk to bake with, I had never made biscuits with it; that's going to change from now on, as this recipe will become one of my standards.
From: Caryn
On Oct 14, 2002
Luscious, melt in your mouth, buttery biscuits! The dough was easy to handle and cut which made it possible for my 6 year old to help roll and cut the biscuits (she was thrilled). Your instructions were great in mentioning not to overbake by looking for a golden brown color rather than brown which saved me from baking the biscuits too long. Best yet, my 12 year old actually ate an entire biscuit and she's about as picky as they come. Thanks!
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