Buttery breakfast biscuits

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Buttery breakfast biscuits calories by ingredient


Introduction

Basic breakfast biscuits. Use low fat milk and veg. Shortening for lighter version. Basic breakfast biscuits. Use low fat milk and veg. Shortening for lighter version.
Number of Servings: 18

Ingredients

    0.75 tsp Salt
    8.0 tsp Baking Powder
    4.0 cup Flour, white
    1.0 cup natrel butter salted
    2.0 cup milk, 2%

Directions

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.