Flaky Biscuits
Recipe from
Better Homes and Gardens
Self-rising flour is the key to these Sunday-best flaky biscuits. The flour has salt and some leavening already added.
Servings:
Makes 10 to 12 biscuits.
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
-
2 cupsself-rising floursee savings

-
1/4 teaspoonbaking sodasee savings

-
1/4 cupbutter or margarinesee savings

-
3/4 cupbuttermilksee savings

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Directions
1.
Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened.
2.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.
Pepper Cheese Biscuits
Prepare biscuits as above, except stir 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces), 2 tablespoons snipped chives, and 1/8 teaspoon ground red pepper into flour/butter mixture.
Make-Ahead Tip
Store baked biscuits in a freezer bag or container in the freezer up to 1 month. Reheat frozen biscuits, wrapped in foil, in a 300 degree F. oven for 20 to 25 minutes.
Nutrition information
Per serving: Calories 136, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 415 mg, Carbohydrate 19 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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