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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BASIC BISCUITS - *P COOKING CLASS

Date Added: September 12, 2009

Ingredients:

2 Cups All-Purpose Flour sifted
3 Teaspoons Baking Powder heaping
1/2 Teaspoon Salt ; (optional)
1/2 Teaspoon Baking Soda in milk
6 Tablespoons Vegetable Shortening solid
Cup Buttermilk well-shaken
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Directions:

1. HEAT THE OVEN TO 450F Sift the flour with the baking powder, salt and baking soda.

2. Cut in the vegetable shortening until mixture resembles bread crumbs.

3. Stir in the buttermilk with a wooden spoon until just blended.

4. Turn the mixture onto a floured surface, and knead 10 times.

5. Pat the dough into a rectangle 1/2-inch thick.

6. Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet.

7. Bake in the center of the oven for 10 to 12 minutes, or until golden brown.

8. Serve immediately. Makes about 20. Biscuits can be made a day in advance and covered tightly in aluminum foil.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten allergies.
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