Search
by Ingredient

Beaten Biscuits

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Helenaagghh

YIELD

100 biscuits

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

6 1.4
1 ½ 7.5
TEASPOONS ML SALT
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML BAKING POWDER
1 237
1 237
CUP ML MILK

Directions

Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade.

Add the shortening and cut in or process until the mixture is the consistency of coarse meal.

Pour in the milk and stir or process just until the dough holds together.

If it is dry or crumbly, add more milk.

If it is too wet, add more flour.

Knead briefly in the food processor, then turn out onto a floured board or beat 1, 001 times with a rolling pin.

When it’s ready, the dough should inchsnap inch when you hit it.

Fold the dough in half. Roll out the folded dough until it is ½ inch thick.

Cut with a 1 to ¼ inch biscuit cutter into small rounds.

Prick each round with a fork, making two parallel sets of holes in the biscuit.

Keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.

Preheat the oven to 350℉ (180℃).

Place the biscuits on a lightly greased pan.

Bake for 30 minutes, until crisp, but not browned.

They should open easily when split with a fork.

They will keep for weeks tightly covered in a tin or in the freezer.

Split in two before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 724 4% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 913mg 38%
Total Carbohydrate 50g 50%
Dietary Fiber 5g 20%
Sugars g
Protein 43g
Vitamin A 2% Vitamin C 0%
Calcium 12% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe