Split Open Biscuits For Two
Split open biscuits are flaky, buttery treats perfect for breakfast or snacks, customizable with cheeses, meats, fruits, or jams to suit any taste preference.
Ingredients
Instructions
- Mix flour, salt, baking powder, and oil.
- Add milk and stir until combined.
- Put the dough on a floured board and knead.
- Roll out to about 1/4-inch thickness.
- Spread soft butter on one-half of the dough.
- Fold the other half over to cover the butter.
- Cut out biscuits with a biscuit cutter.
- Heat a pan with enough oil to dip both sides of the biscuits.
- Bake in a preheated 350°F oven until golden brown.
- Optional fillings include grated cheese, chopped sausage, bacon, ham, chicken, or sweet spreads like cinnamon sugar or jams.
- Serve with butter.
Tips & Substitutions
For a lighter biscuit, consider substituting half the flour with whole wheat flour. If you don't have Crisco oil, any neutral oil like canola or vegetable oil works well. When kneading, be gentle to avoid tough biscuits. Adding a teaspoon of sugar can enhance flavor, especially if using sweet spreads later. Experiment with fillings to create unique flavors, and don't hesitate to try variations like a savory cheese blend.
Serving Suggestions
These biscuits pair beautifully with butter and can be served alongside soups or salads, making them a versatile addition to any meal. Consider serving with Lee'S Salad(Christmas Salad) for a refreshing contrast. You can also top them with sweet spreads like jams or add savory ingredients like grated cheese or chopped sausage for a hearty breakfast treat.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate for up to a week or freeze for up to three months. To reheat, wrap them in foil and bake at 350°F for about 10 minutes until warmed through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Split Open Biscuits For Two contains roughly 28 calories, with 1g protein, 7g carbohydrates, and 0g fat. It is an excellent source of calcium (41% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it come to room temperature before rolling out and cutting the biscuits. This can save you time in the morning and still yield fresh, warm biscuits.
What can I use if I don't have a biscuit cutter?
If you don't have a biscuit cutter, you can use a glass or any round object with a smooth edge to cut out the biscuits. Just make sure to dip the edge in flour to prevent sticking. Alternatively, you can simply cut the dough into squares with a knife.
Can I freeze the baked biscuits?
Absolutely! Baked biscuits can be frozen for up to three months. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, bake from frozen at 350°F for about 15-20 minutes until heated 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).