Ingredients:
- 1/3 cup crisco
- 2/3 cup buttermilk (i use powder these days, sift the powder in with the dry ingredients and use water in pla)
Directions:
- Sift dry ingredients into lg bowl; cut in Crisco.
- Stir in buttermilk to make soft dough, mixing just enough for ingredients to hold together, not into a smooth ball. Overworking the dough will produce tough biscuits.
- Turn out onto floured surface. I use waxed or parchment paper, which I then flour. Pat the dough gently to flatten the mound of dough. Flatten only enough so that you can fold the dough over. The easiest way to do this is to lift one side of the waxed paper with one hand and use your other to gently lower the dough onto itself. Works like a charm, believe me. Next, gently roll the two layers of dough out enough to fold and roll again. Do this 4-5 times total; then roll out dough to 1/2” thick.
- Cut with cutter and place on ungreased baking sheet.
- Bake at 400 degrees for 10-12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.37 Kcal (69 kJ) | ||
| Calories from fat | 5.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 1% | |
| Sodium | 392.03mg | 16% | |
| Potassium | 154.02mg | 3% | |
| Total Carbs | 2.24g | 1% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.62g | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 77.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 69.84 Kcal (292 kJ) | ||
| Calories from fat | 23.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 1% | |
|---|---|---|---|
| Cholesterol | 9.63mg | 1% | |
| Sodium | 1673.1mg | 16% | |
| Potassium | 657.34mg | 3% | |
| Total Carbs | 9.55g | 1% | |
| Sugars | 6.99g | 7% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.63g | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 332.6mg | 8% | |
* 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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