BISCUITS (BAKING POWDER OR BUTTERMILK)
From Better Homes and Gardens New Cookbook, these soft, fluffy, and flaky biscuits are always a welcome addition to the table. They can be successfully made using a combination of two parts all-purpose and one part whole-wheat flour.
Provided by Debs Recipes
Categories Breads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together.
- Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits, simply use a knife to cut a tic-tac-toe shape through the rolled out dough.
- Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown.
- NOTE: For buttermilk biscuits, add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.
Nutrition Facts : Calories 204.6, Fat 9.7, SaturatedFat 2.7, Cholesterol 3.2, Sodium 293.3, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4
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