Directions:
- Heat oven to 450-degrees.
- Measure flour into mixing bowl.
- Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this - sort of pinching and squeezing to blend together - nowhere near cornmeal consistency.).
- Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits.
- Place on floured board and knead slightly.
- Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
- Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes).
- Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt.
- Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.07 Kcal (733 kJ) | ||
| Calories from fat | 60.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 10% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 382.46mg | 16% | |
| Potassium | 74.58mg | 2% | |
| Total Carbs | 24.27g | 8% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 3.81g | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 133.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 288.77 Kcal (1209 kJ) | ||
| Calories from fat | 99.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 10% | |
|---|---|---|---|
| Cholesterol | 0.76mg | 0% | |
| Sodium | 630.86mg | 16% | |
| Potassium | 123.02mg | 2% | |
| Total Carbs | 40.04g | 8% | |
| Sugars | 1.89g | 5% | |
| Dietary Fiber | 1.55g | 4% | |
| Protein | 6.29g | 8% | |
| Iron | 2.6mg | 9% | |
| Calcium | 220.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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