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Ingredientes
- 2 c. self rising flour
- 1/4 c. shortening
- 2/3 to 3/4 c. lowfat milk
Direcciones
- Preheat oven to 450 degrees.
- Place flour in mixing bowl.
- With pastry blender or blending fork, cut shortening into flour until mix resembles coarse crumbs.
- Gently push the flour mix to the edges of the bowl, making a well in the center.
- Blend the lowfat milk with a fork until the dough leaves sides of bowl. Don't overmix.
- Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes.
- On lightly floured surface, pat or roll dough to slightly more than 1/2 inch thickness.
- Cut with 2 or 2 1/2 inch cutter, dipping cutter into flour between cuts.
- Transfer cut biscuits to an ungreased baking sheet.
- For crusty sided biscuits, place biscuits about 1 inch apart. For soft sided biscuits, place with sides just touching.
- Reroll scraps of dough and cut into biscuit shapes.
- Bake in oven for 6 to 8 min or until golden brown.
- If sides touch bake biscuits 8 min; bake 6 to 7 min if sides do not touch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 122 | 35% |
| Total Fat 13.84g | 17% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 4.28g | |
| Cholesterol 2mg | 1% |
| Sodium 813mg | 34% |
| Potassium 142mg | 4% |
| Total Carbs 48.54g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.38g | 2% |
| Protein 7.64g | 12% |
