FLAKY BISCUITS FOR TWO RECIPES
BISCUITS FOR 2 RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four—perfect for two. I make them whenever biscuits fit into the menu. —Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
LIGHT AND FLAKY BISCUITS | ALLRECIPES
Flaky and light biscuits. Perfect addition to homemade soup.
Provided by Mindy Foster
Categories Bread Quick Bread Recipes Biscuits
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 14 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and egg together.
- Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
- Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 205.3 calories, CarbohydrateContent 23.7 g, CholesterolContent 14.7 mg, FatContent 10.6 g, FiberContent 0.7 g, ProteinContent 3.9 g, SaturatedFatContent 2 g, SodiumContent 406.7 mg, SugarContent 2.8 g
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