Homemade Biscuits
Recipe: #20059
July 11, 2015
Categories: Breads, Brunch, Christmas, Mothers Day, Potluck, Sunday Dinner Oven Bake, No Eggs, Sugar-Free, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"I adapted this recipe from Alton Brown's Southern Biscuits, they came out so good, because I have a ton of coconut oil in my pantry I used coconut oil instead of shortening, kefir can be subbed for buttermilk. You can get 12 small biscuits out of it I like a larger biscuit so I only got six"
Original is 6-12 servings
Ingredients
Nutritional
- Serving Size: 1 (92.9 g)
- Calories 218.4
- Total Fat - 6.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 14.7 mg
- Sodium - 663 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 1.3 g
- Sugars - 2.2 g
- Protein - 5.7 g
- Calcium - 280.6 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees.
Step 2
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using a pastry cutter or two knives or even your fingers, cut the butter and coconut oil into the dry ingredients until the mixture is crumbly. Make a well in the center and pour in the buttermilk or kefir. Stir just until the dough comes together. The dough will be very sticky.
Step 3
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round.
Step 4
Cut out biscuits with a cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Step 5
Bake until biscuits are tall and light gold on top, 15 minutes.
Tips
No special items needed.
0 Reviews
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