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Add a photoRaciónes: 12
Ingredientes
- 5 c. self-rising flour
- 1 c. solid vegetable shortening
- 1/4 c. hot water
- 1 teaspoon soda
- 2 c. buttermilk
- 1 pkg. dry yeast
Direcciones
- Dissolve yeast in water and set aside. Mix the dry ingredients and cut the shortening into dry ingredients till the size of small peas. Add in the lowfat milk and yeast mix and mix well. Knead on a lightly floured board till smooth.Store in a plastic bag in the refrigerator. No rising is required before baking. Bake as many biscuits as you want when you want them. Dough will store up to two weeks (if it stays around which long) and biscuits taste better as the dough ages. Bake the biscuits on a lightly greased cookie sheet at 400 degrees till done. Make small biscuits as they will double in size while baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 353 | |
| Calories from Fat 159 | 45% |
| Total Fat 17.97g | 22% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 5.71g | |
| Cholesterol 2mg | 1% |
| Sodium 705mg | 29% |
| Potassium 138mg | 4% |
| Total Carbs 40.84g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.07g | 1% |
| Protein 6.73g | 11% |
