HOW MAKE BISCUITS RECIPES
FLUFFY BISCUITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. —Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 26g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
OLD-FASHIONED BUTTERMILK BISCUITS RECIPE: HOW TO MAKE IT
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic exchanges 1-1/2 starch
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