Buttery breakfast biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
0.75 tsp Salt8.0 tsp Baking Powder4.0 cup Flour, white1.0 cup natrel butter salted2.0 cup milk, 2%
Pre-heat oven to 375 F.
Mix dry ingredients in a large bowl. Cut in hard butter with pastry knife or (dice finely) until about the size of a pea. Add 1 3/4 cup of milk a splash at a time, stirring with a fork to form a sticky, ragged mass. Reserve a 1/4 cup of milk for final step.
Knead mass with floured hands to form a ball. Roll out to about 1/2 in thickness and cut with preffered size implement (i use a large glass rim). Use all dough by repeating until you have rougly 16 - 18 biscuits. Or drop balls of dough rougly 3 inches in size. Use non-greased flat cooking sheet.
Brush reserved milk on the top of each. Place in middle of oven.
Bake for 25-30 minutes or until golden. Let cool 5 minutes on racks.
Serving Size: Makes 18 biscuits, 3 inch diameter
Number of Servings: 18.0
Recipe submitted by SparkPeople user NANDAG.
Number of Servings: 18.0
Recipe submitted by SparkPeople user NANDAG.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 11.0 g
- Cholesterol: 29.8 mg
- Sodium: 400.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
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