Feather-Light Biscuits Recipe

Feather-Light Biscuits Recipe photo by Taste of Home

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"I USUALLY used a glass or baking powder can lid as a cutter so the biscuits would be bigger than average size...and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam."

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Feather-Light Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

20 10 30

Ingredients

6 cups buttermilk baking mix
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1/3 cup shortening
1 to 1-1/4 cups warm water (120° to 130°)
1/4 cup butter, melted

Directions

In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times.
Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° for 10-12 minutes or until lightly browned. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 173 calories, 9 g fat (3 g saturated fat), 5 mg cholesterol, 397 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Feather-Light Biscuits in Reminisce May/June 1995, p47