EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RISKY BISCUITS
This is a recipe from Eat, Shrink & Be Merry by Janet & Greta Podleski, which was published in Reader's Digest. I actually used Recipe #151458 in place of the mashed sweet potato and cinnamon. I thought it made an great biscuit. I used regular sour cream as that was what I had on hand. I may actually try it as it is supposed to be made some day.
Provided by Myrna B.
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- In a large bowl, combine both flours, brown sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together sour cream, sweet potato and melted butter. Add wet ingredients to dry ingredients and stir using a wooden spoon until mixture forms a ball. The dough may seem dry at first but keep stirring.
- Turn dough out onto a lightly floured surface. Roll out or pat dough to 3/4-inch thickness. Cut into 2 1/4-inch rounds using a biscuit or cookie cutter. Re-roll scraps of dough to make 12 biscuits total. Transfer biscuits to a cookie sheet that has been lightly sprayed with cooking spray. Bake for about 10 minutes, until biscuits have puffed up and are light golden brown. Be careful not to over bake. Serve warm.
- COOKING TIP: Peel, chop and boil the sweet potatoes until tender, then mash well with a fork or puree until smooth in a food processor. Cool before using.
- To save time, buy canned sweet potatoes (drain well) and mash or puree before adding to recipe.
Nutrition Facts : Calories 134.1, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.7, Sodium 251.4, Carbohydrate 20.7, Fiber 1.5, Sugar 3.5, Protein 2.9
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