Grandma'S Biscuits Supreme
Grandma'S Biscuits Supreme are soft, flaky, and buttery biscuits with a tender crumb, perfect for breakfast or alongside hearty meals. Their simple ingredients and quick baking time make them a comforting choice for family gatherings or weekend brunches, offering classic Southern flavors with a light, fluffy texture.
Ingredients
Instructions
- Sift together the enriched flour, baking powder, salt, cream of tartar, and sugar.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add the milk all at once and stir only until the dough is moist.
- Bake at 450°F for 10 to 12 minutes.
Tips & Substitutions
For best results, ensure your shortening is cold before cutting it into the dry ingredients, as this helps create flaky layers in the biscuits. If you don't have cream of tartar, you can substitute it with an equal amount of white vinegar or lemon juice. For a slightly sweeter biscuit, consider increasing the sugar to 1 tablespoon.
Serving Suggestions
These biscuits are delicious served warm with butter and honey or alongside a hearty bowl of soup. They also pair beautifully with Luscious Lime-Berry Parfait for a delightful brunch. Consider serving them with scrambled eggs or sausage for a complete breakfast experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. For a softer texture, you can wrap them in a damp paper towel and microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Biscuits Supreme contains roughly 105 calories, with 1g protein, 25g carbohydrates, and 1g fat. It is an excellent source of potassium (56% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1128mg per serving (49% 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 up to half of the all-purpose flour in this recipe. However, keep in mind that it may result in denser biscuits. If using whole wheat flour, you might need to slightly increase the liquid to achieve the right dough consistency.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overmixing the dough or too much flour. To fix this, add a little more milk, a tablespoon at a time, until the dough reaches the desired consistency. Remember, the dough should be just moistened, not overly wet.
Can I freeze these biscuits?
Yes, you can freeze the biscuits. After baking, allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, bake from frozen at 350°F until warmed through.
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).