May 30, 2016
"This was a Sunday tradition when the kids were still at home or if I'm visiting relatives they request me to make several batches. Quick to make, light and fluffy."
- Serving Size: 1 (64.9 g)
- Calories 189.3
- Total Fat - 10.7 g
- Saturated Fat - 6.4 g
- Cholesterol - 27.1 mg
- Sodium - 485.2 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 2.6 g
- Sugars - 3.9 g
- Protein - 4.1 g
- Calcium - 174.7 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Mix first five ingredients in a bowl and stir thoroughly
Cut in the butter with a pastry blender until the pieces are little pea size pieces covered with dry ingredients.
Pour in milk and stir to combine. Dough should be soft.
Turn out on a lightly floured surface and knead gently about 8 -10 times
Pat dough to about 1/2 to 3/4 inch thick
Cut with a round cookie cutter. Expertise say never twist the cutter when cutting. Use a light floured cookie cutter and press down and lift straight up.
Place on a lightly greased cookie sheet and bake in a 450 degrees oven for approximately 12 -15 min.
Depending on size of cutter you are using this yields about 10 biscuits
Note: if you are using buttermilk cut the baking powder back to 2 tsp and add 1/2 tsp of baking soda
Tips & Variations
- Baking powder
- Cream of tater