RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6248
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| Recipe Name: |
Buttermilk Biscuits - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
475 |
Approx. Cost/Serving: |
$0.34
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 30 biscuits.
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Ingredients:
0.5 Cup crisco
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Directions:
Mix dry ingredients. Cut in Crisco. Add buttermilk. Dough will be very wet. Knead VERY lightly on floured surface and cut into rounds.
Place on greased cookie sheet, touching.
Bake at 475 degrees for 10 to 15 minutes. |
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| Nutrition per Serving: |
| Calories: |
327 |
Total Carbs: |
39.8 |
Net Carbs: |
38.7 |
| Cholesterol: |
5.2 |
Fat: |
15.6 |
Protein: |
6.89 |
| Fiber: |
1.12 |
Sodium: |
542.41 |
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