| Biscuits |
| Number of Servings |
7 |
|
Serving Size |
2 biscuits |
| Preparation Time |
25 minutes |
|
Cooking Time |
12-15 minutes |
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| Quantities |
Ingredients |
| 2 cups | flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | salt |
| 5 tablespoons | vegetable shortening |
| 3/4 cup | skim or reconstituted nonfat dry milk |
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| Equipment |
Instructions |
- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- pastry blender or 2 knives
- rolling pin or glass
- biscuit cutter or glass
- cookie sheet
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- Mix flour, baking powder and salt in a bowl.
- Cut fat into the flour mixture using pastry blender or two knives until the mixture resembles course oatmeal
- Add the milk all at once, mixing until the dough leaves the sides of the bowl. Dough will be soft.
- Turn dough onto lightly floured surface and knead (fold over and over) about 20 times until dough is smooth. Shape into a loaf
- Pat or roll lightly until dough is 1/2 to 3/4 inch in thickness.
- Cut out biscuits with floured cutter or glass.
- Place biscuits on cookie sheet and bake at 425 F for 12-15 minutes.
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| NOTES: Variation: drop biscuits - add about 1/4 cup more milk to make batter sticky. Drop by tablespoonful 1 inch apart on oiled baking sheet. Bake 12-15 minutes. |
| Nutrition Information |
| Calories |
220 |
| Total Fat |
10 grams |
| Saturated Fat |
2.5 grams |
| Protein |
5 grams |
| Carbohydrates |
29 grams |
| Fiber |
<1 gram |
| Sugar |
2 grams |
| Vitamin A |
2% |
| Vitamin C |
0% |
| Calcium |
4% |
| Iron |
10% |
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