PACK OF BISCUITS RECIPES
EASY BISCUITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 437mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
FLUFFY YEAST BISCUITS RECIPE - FOOD.COM
These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24 biscuits
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water and let set for 5 minutes.
- Mix together dry ingredients and add yeast mixture.
- Add shortening and mix.
- Roll out 1/4" thick and cut into biscuits.
- Dip in melted butter and place on baking sheet.
- Let rise for 1 1/2 hours.
- Bake at 400 degrees for about 15 minutes.
Nutrition Facts : Calories 78.1, FatContent 1.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 49.4, CarbohydrateContent 13.6, FiberContent 0.5, SugarContent 1.6, ProteinContent 1.7
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FLUFFY YEAST BISCUITS RECIPE - FOOD.COM
These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.
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