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    You are in: Home / Recipes / Biscuits for Biscuits and Gravy Recipe
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    Biscuits for Biscuits and Gravy

    Biscuits for Biscuits and Gravy. Photo by Sara 76

    1/2 Photos of Biscuits for Biscuits and Gravy

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    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    0 mins

    8 mins

    Tonkcats's Note:

    homemade biscuits

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    Ingredients:

    Yield:

    (2 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Sift dry ingredients into mixing bowl.
    2. 2
      Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk.
    3. 3
      If dough does not seem pliable, add the remaining milk.
    4. 4
      Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
    5. 5
      Too much handling makes tough biscuits.
    6. 6
      Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
    7. 7
      Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
    8. 8
      Bake 10 to 12 minutes at 450 degrees.
    9. 9
      ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
    10. 10
      Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
    11. 11
      Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
    12. 12
      When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
    13. 13
      Roll out and cut with a biscuit cutter and place in a greased pan.
    14. 14
      Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).

    Ratings & Reviews:

    • on October 02, 2003

      55

      These are so great. They only took a few minutes and my mouth is still drooling. I doubled the recipe and was terribly sorry I didn't triple it. I will be making these OFTEN. My husband has already requested a repeat for tomorrow. If you try these, you won't be sorry. I didn't cut them out. I pressed the dough out on a cookie sheet and used a pizza cutter to cut into squares. EASY AND FAST.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2002

      55

      Delicious!!Made it for a Christmas Breakfst and everyone loved them!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2010

      55

      Inspired by Chef Dee's photo, I used the dough to top a turkey pot pie. It was very easy to work with and I rolled it out in a Ziplock freezer bag and it fit on top of my baking dish. I did substitute 1 tablespoon butter with 4 tablespoons shortening, since I was "short" on the shortening. Update: I don't remember using self-rising flour for this recipe, just regular all-purpose plus 1 tbs. baking powder. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

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    Nutritional Facts for Biscuits for Biscuits and Gravy

    Serving Size: 1 (509 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 81.2
     
    Calories from Fat 34
    41%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.8 mg
    0%
    Sodium 332.7 mg
    13%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.8 g
    3%
    Protein 1.5 g
    3%

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