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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Sift dry ingredients into mixing bowl. | 3. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." | 4. Stir in almost all the milk. | 5. If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out. | 6. Knead quickly on a lightly floured board (too much handling makes tough biscuits). | 7. Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits. | 8. Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. | 9. Bake 10 to 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
shortening	1/2	cup		906.1	0.0	0.0	102.5
milk	2/3	cup		99.2267	7.7755	5.124	5.3192

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.