Biscuits
Golden, flaky biscuits with a tender crumb, perfect for breakfast or as a side dish. Their buttery flavor and light texture make them a versatile addition to any meal, pleasing both family and guests. Easy to prepare and delightful to enjoy fresh from the oven.
Ingredients
Instructions
- Mix dry ingredients and shortening until crumbly.
- Stir in egg and milk.
- Drop on cookie sheet or knead and cut in squares.
- Bake at 400° for 10 to 12 minutes.
Tips & Substitutions
For lighter biscuits, ensure your baking powder is fresh and consider using cold butter or shortening. You can substitute half of the shortening with Greek yogurt for a healthier option. If you want a hint of sweetness, add a dash of vanilla extract. For variety, try adding cheese or herbs for a savory twist. These biscuits also make a great base for Sugar Biscuits if you want a sweeter option.
Serving Suggestions
Serve these biscuits warm, topped with butter and your favorite jam for breakfast. They pair excellently with dishes like Lazy Day Cobbler as a side. For a more savory meal, consider serving them alongside Baked String Beans or as a base for hearty soups and stews. They also make a wonderful addition to a brunch spread.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to 3 months. To reheat, place biscuits in a preheated oven at 350°F for about 5-10 minutes until warmed through, ensuring they retain their flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuits contains roughly 361 calories, with 6g protein, 66g carbohydrates, and 8g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1299mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser biscuits. To maintain lightness, consider using half whole wheat and half all-purpose flour, or add a little more milk to the dough.
What can I do if my biscuits turn out too tough?
If your biscuits are tough, it’s likely that the dough was overworked. Next time, mix just until combined and avoid kneading too much. Also, check your oven temperature; too high can cause them to bake too quickly, leading to tough texture.
Can I make the dough ahead of time?
Yes, you can prepare the biscuit dough ahead of time and refrigerate it for up to 24 hours. Just cover it tightly with plastic wrap. When ready to bake, drop the chilled dough onto the baking sheet and add a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).