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Mile High Buttery Biscuits

4.5(13)

My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.

by Dee 9·published 2008-10-26

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Breads

Servings

(6–8)

Total time

27 min

prep 15 min

Calories / serving

483 kcal

Ingredients (8)

serves

3 cups all-purpose flourflour
4 tablespoons baking powderbaking-powder
3/4 teaspoon cream of tartarcream-of-tartar
1/2 teaspoon saltsalt
1 tablespoon sugarsugar
3/4 cup butter (I use margarine) or 3/4 cup margarine (I use margarine)butter
1 eggegg
1 cup milkmilk

Instructions (12 steps)

01Preheat oven to 425 degrees F.
02With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
03salt, sugar and margarine. Cut in until it becomes course and crumbly.
04Whip together milk and egg with a fork.
05Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
06

Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.

07Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.

08I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.

09Place biscuits on a cookie sheet.

10Place cookie sheet in your preheated oven on the very top rack.

11Bake for 12 to 14 minutes.

12Remove from oven and let stand for 5 minutes.

Nutrition (per serving)

Calories: 483 kcal
Protein: 9 g
Fat: 26 g
Saturated fat: 16 g
Carbs: 54 g
Fiber: 2 g
Sugar: 2 g
Sodium: 1156 mg
Cholesterol: 98 mg

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