- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 280
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 215 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 280
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 215 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and use your hands to press it into a circle measuring 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.
