Race Day Biscuits
Fluffy, golden-brown biscuits with a tender crumb, perfect for breakfast or brunch, showcasing classic Southern flavors that pair well with butter, jam, or gravy.
Ingredients
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Thoroughly cut shortening into the flour, baking powder, and salt until mixture resembles coarse crumbs.
- Stir in just enough milk until the dough leaves the side of the bowl and forms a ball.
- Turn the dough onto a lightly floured surface.
- Knead the dough 10 times.
- Roll or pat the dough into a 1/2 inch thick sheet.
- Cut out biscuits using a floured 2 1/2 inch cutter.
- Place the biscuits about 2 inches apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For best results, ensure your shortening is cold to achieve flaky biscuits. If you run out of shortening, you can substitute with equal parts butter or margarine. To elevate the flavor, consider adding herbs like rosemary or thyme. If you prefer a slightly sweet note, a tablespoon of sugar can be included. Remember not to overmix the dough to keep the biscuits tender.
Serving Suggestions
These Race Day Biscuits are delightful when served warm with butter or honey. They pair beautifully with soups or stews, making them an excellent side dish. For a brunch option, enjoy them alongside scrambled eggs or with a spread of jam. For a sweet twist, serve them with a side of Easy Cranberry-Orange Muffins for a delicious breakfast spread.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them well and freeze for up to a month. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through, which helps maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Race Day Biscuits contains roughly 540 calories, with 0g protein, 2g carbohydrates, and 60g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1113mg per serving (48% 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 use whole wheat flour, but expect a denser texture. For best results, consider using half all-purpose flour and half whole wheat. This way, you’ll still achieve some lightness while adding the nutritional benefits of whole grains.
What can I serve with these biscuits?
These biscuits are versatile and can be served with a variety of dishes. They complement savory meals like soups and salads perfectly. Alternatively, you can enjoy them with jams or honey for a sweet treat. For a complete breakfast, pair them with Nina Bemus' Favorite Chicken Spaghetti for a hearty start to your day.
How can I tell when the biscuits are done baking?
The biscuits are done when they turn a golden brown color on the top. You can also gently tap the top; if it sounds hollow, they are likely ready. To ensure perfect texture, avoid opening the oven door too frequently while baking.
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).