* Exported from MasterCook *
Biscuits, Two
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1/2 cup unbleached self-rising Flour -- 2 oz
1 teaspoon sugar -- to 3 tsp
1 tablespoon chilled butter -- vegetable shortening or
lard, to 2 T
2 tablespoons milk -- or buttermilk, (1 oz)
melted butter -- for brushing the tops
Preheat oven to 450F.
In a sm bowl, whisk together the flour and sugar. Cut in the butter
or other fat until the mixture looks crumbly. Add the liquid and mix
just until the dough comes together. Pat the dough out and cut into
2 biscuits, or just pat into a rectangle and cut in half. Brush the
tops with melted butter and bake for 14 to 18 min. Remove from the
oven and serve warm.
Yield: 2 biscuits
219 Cal, 3g protein, 26g Carb, 12g Fat, 1g Fiber, 8gm Sat Fat, 0g
Trans Fat, 32mg Chol, 394mg Sod, 2g Sugar
Weight Watchers Points Plus: 6
Source:
"King Arthur Flour Co"
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Per Serving (excluding unknown items): 179 Calories; 7g Fat (33.2%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 463mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Self rising flour has salt in it so that is why there is no
salt in the recipe. If you want a shortcake biscuit add a little
more sugar (up to a Tbsp) or go toward the upper end of the range for
butter or fat - if you want a flakier, less cloudlike biscuit.
Self-rising flour is traditionally made from a lower-protein wheat,
which makes it perfect for cakes and biscuits. But if all you have
is all-purpose flour in the house, you can make a version of
self-rising that will work by whisking together 1 C (4 1/4 oz) of
all-purpose flour with 1 1/2 tsp baking powder and 1/4 ts salt.