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Correo Electrónico
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Ingredientes
- 1 pkg. dry yeast
- 1/4 c. hot water
- 3 c. all purpose flour
- 3 T raw wheat germ
- 1/2 teaspoon baking soda
- 2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 T sugar
- 1/2 c. shortening
- 1 c. buttermilk
Direcciones
- Dissolve yeast in water. Set aside. Mix dry ingredients together in medium bowl. Cut in shortening. Stir in buttermilk and yeast mix. Put dough onto lightly floured board, dust top of dough with flour and knead approximately 10 times. Place dough in large refrigerator dish, cover and chill at least 24 hrs.When ready to use, scoop out amount needed, press out to 3/4" thickness on lightly floured board and cut with lightly floured biscuit cutter. Place on ungreased low side pan or possibly cookie sheet 1" apart. Let biscuits rest for 1 hour and rise slightly. Bake at 400 degrees for 12 to 15minutes.
- NOTE: Remainder of biscuit dough can remain in refrigerator up to 7 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 121 | 40% |
| Total Fat 13.67g | 17% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 4.28g | |
| Cholesterol 1mg | 0% |
| Sodium 573mg | 24% |
| Potassium 122mg | 3% |
| Total Carbs 38.56g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.12g | 1% |
| Protein 6.4g | 10% |
