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Ingredientes
- 1 1/2 c. all-purpose flour
- 1/2 c. crushed shredded whole wheat cereal biscuits
- 2 tbsp. sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tbsp. shortening
- 1 pkg. dry yeast
- 1/4 c. hot water (105 to 115 degrees)
- 2/3 c. buttermilk
Direcciones
- Vegetable cooking spray. Combine first six ingredients in a medium bowl; cut in shortening using a pastry blender till mix resembles coarse cornmeal. Dissolve yeast in hot water. Combine yeast mix and buttermilk; add in to flour mix, blending well. Cover and chill overnight.
- Turn dough out on floured surface, and knead one minute. Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter. Place biscuits on baking sheet coated with cooking spray.
- Bake at 425 degrees in oven for about 12 min or possibly till golden. Makes 1 1/2 dozen. NOTE: Biscuit dough may be stored in refrigerator for 3 to 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 93 | 30% |
| Total Fat 10.54g | 13% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 3.21g | |
| Cholesterol 2mg | 1% |
| Sodium 848mg | 35% |
| Potassium 150mg | 4% |
| Total Carbs 47.91g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.73g | 6% |
| Protein 7.08g | 11% |
