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Rating: 5/5 (1 vote cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 440
% Daily Value**
Total Fat 28g
Saturated Fat 17g
Unsaturated Fat 2g
Cholesterol 137mg
Sodium 1224mg
Total Carbohydrate 36g
Dietary Fiber 1g
Sugars 7g
Protein 12g
Vitamin A  17%Vitamin C  3%
Calcium  24%Iron  5%
Potassium  11%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Batter Biscuits

Date Added: July 17, 2009


1/2 Tablespoon Baking Powder Divided
1/2 Pound Butter or margarine Softened
2 1/3 Cups Flour plus extra flour for dredging
1 Tablespoon Salt pepper to taste,
2 Eggs hard; sliced thin
1/4 Teaspoon Baking Soda or less to taste
1 Quart Buttermilk or more as needed
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1. Preheat oven to 425 F.

2. Mix dry ingredient teaspoon Add buttermilk until about the consistency of pancake batter.

3. Beat eggs and add to batter. Batter must be slightly thinner than pancake batter and beaten very smooth.

4. Melt butter. Put 1/2 tsp. in each hole of small muffin tins.

5. Heat on surface until butter is very hot. Spoon 1 tbsp.

6. of batter into each hole and bake for 20 minutes.

7. Turn out and serve immediately with your favorite jam or preserves.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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