Flaky Biscuits
This recipe makes 10 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 188 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 13 mg |
| sodium | 187 mg |
| potassium | 55 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 5 |
| folate | 24 |
- Preparation time: 15 minutes
- Cook time : 12 minutes
The combination of shortening and butter gives these pretty rolled biscuits a crisp flakiness with a lovely buttery flavour that pairs well with soups and stews. When cutting biscuit dough, make sure to cut straight down and not twist the cutter, which can seal the biscuits' edges and prevent them from rising fully.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/4 cup cold shortening, cubed
- 2/3 cup milk
Preparation
Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant 3/4-inch (2 cm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out biscuits, dipping cutter in flour between cuts. Repeat with scraps once.
Bake on ungreased or parchment paper–lined baking sheet in 450°F (230°C) oven until risen, golden and flaky, about 12 minutes. Serve warm.
Source : Canadian Living Magazine: May 2010
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