Light 'N Easy Biscuits
Light 'N Easy Biscuits are flaky, tender, and perfect for breakfast or snacks, combining simple ingredients for a classic homemade treat suitable for any occasion.
Ingredients
Instructions
- In a bowl, combine flour, baking powder, and salt.
- Cut in shortening until the mixture resembles coarse cornmeal.
- Add milk and stir until blended.
- Place dough on a lightly floured surface and knead lightly.
- Roll dough to a 9-inch square.
- Place dough into an ungreased 9-inch square pan.
- Cut through the dough into squares.
- Bake at 425°F (220°C) for 15 to 18 minutes.
- When baked, biscuits will separate at the cut lines.
Tips & Substitutions
For lighter biscuits, consider using cold butter instead of shortening, as it can help create a flakier texture. If you don't have all-purpose flour, a mix of whole wheat flour and all-purpose flour can work well. Ensure the milk is also cold, which helps in achieving that desired rise. For an extra flavor boost, try adding herbs or cheese to the dough.
Serving Suggestions
These Light 'N Easy Biscuits are perfect served warm with butter and jam or honey. They pair beautifully with Mother'S Pot Pie for a comforting meal. You can also enjoy them alongside soups or stews, making them a versatile addition to any table. Consider serving them with a side salad for a light lunch.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 2 months. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Light 'N Easy Biscuits contains roughly 81 calories, with 1g protein, 11g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1030mg per serving (45% 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. However, it may result in denser biscuits. A 50/50 blend of whole wheat and all-purpose flour can provide a good balance of texture and flavor.
What can I use instead of shortening?
If you prefer not to use shortening, you can use unsalted butter or margarine. Just ensure it's cold and cut into small pieces before incorporating it into the dry ingredients for the best texture.
How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and have risen nicely. You can also check by inserting a toothpick into the center; it should come out clean. Keep an eye on them as oven times may vary.
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).