Biscuits - Homemade - Wheat based
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
6 cups of self-rising flour - I like Virginia's Best, I dislike Gold Medal. Do not get biscuit mix.1 cup Parkay Squeeze Butter1 cup 2% evaporated Milk1 cup Skim Milk (You can use 2 cups of soy milk and make milk free biscuits. It tastes good. Silk Very Vanilla makes sweet biscuits and Plain makes dinner biscuits)
Measure 6 cups of flour into a large mixing bowl.
Measure the butter and add it to the Middle of the flour pile. Use your hands to mix it into the flour with a Pinching motion. You want to keep air in the mixture, while you work the butter in. This makes your biscuits fluffy. It should look like little gravel bits when mixed in properly.
Make a well in the center of the mixture. Pour the milk into the well. Use your hands to gently fold in the milk. If needed add more milk or more flour. The dough should be soft, but not overly sticky... In other words, you should be able to see your fingers - not a dough glove.
Pinch off dough in about 1/4 cup amounts. Lightly roll into a ball and place on an ungreased cooking sheet. Do the next biscuit and place right beside the previous one, so that the edges are touching.
AIR BAKE Sheets do not work right. Should have 7 rows of 4 biscuits per row.
If you have little kids, or like crunchy biscuits, roll smaller biscuits and do not let the edges touch.
When all biscuits rolled, put pan into preheated 450 degree oven. Bake for 16 minutes, until browned on top.
Measure the butter and add it to the Middle of the flour pile. Use your hands to mix it into the flour with a Pinching motion. You want to keep air in the mixture, while you work the butter in. This makes your biscuits fluffy. It should look like little gravel bits when mixed in properly.
Make a well in the center of the mixture. Pour the milk into the well. Use your hands to gently fold in the milk. If needed add more milk or more flour. The dough should be soft, but not overly sticky... In other words, you should be able to see your fingers - not a dough glove.
Pinch off dough in about 1/4 cup amounts. Lightly roll into a ball and place on an ungreased cooking sheet. Do the next biscuit and place right beside the previous one, so that the edges are touching.
AIR BAKE Sheets do not work right. Should have 7 rows of 4 biscuits per row.
If you have little kids, or like crunchy biscuits, roll smaller biscuits and do not let the edges touch.
When all biscuits rolled, put pan into preheated 450 degree oven. Bake for 16 minutes, until browned on top.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 4.8 g
- Cholesterol: 0.9 mg
- Sodium: 386.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
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