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    You are in: Home / Recipes / Stir and Roll Biscuits (Betty Crocker Cookbook) Recipe
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    Stir and Roll Biscuits (Betty Crocker Cookbook)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Adam Wick's Note:

    I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!

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    Ingredients:

    Serves: 4

    Yield:

    1 3/4 i ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450 degrees.
    2. 2
      Measure and sift (important!) dry ingredients into bowl.
    3. 3
      Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
    4. 4
      Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
    5. 5
      To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
    6. 6
      Pat or roll the dough until it's 1/2 inch thick.
    7. 7
      Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
    8. 8
      Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!

    Ratings & Reviews:

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    Nutritional Facts for Stir and Roll Biscuits (Betty Crocker Cookbook)

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.7
     
    Calories from Fat 182
    43%
    Total Fat 20.2 g
    31%
    Saturated Fat 2.3 g
    11%
    Cholesterol 5.7 mg
    1%
    Sodium 729.5 mg
    30%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.1 g
    0%
    Protein 7.7 g
    15%

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