Nutritional Info

Nutrition Facts

Serving Size 1 (41g)

Calories 89
Calories from Fat 36 (41%)
Amount Per Serving %DIV
Total Fat 4g 6%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 6.5mg 2%
Sodium 252.8mg 11%
Potassium 70mg 1%
Total Carbohydrate 10.7g 4%
Dietary Fiber 0.9g 4%
Sugars 1g
Protein 2.3g 5%

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Recipe Description
I prefer this half shortening, half butter combination, but all of one works well too. If using margarine, use the higher fat varieties or ones labeled ''for baking."
Prep time
15 min
Cook time
11 min
Ready In
26 min


Serves Tool

Serves To:USMetric
1 Cup(c)  self rising soft wheat flour
2 1/4 Teaspoon(t)  baking powder
2 1/4 Teaspoon(t)  sugar
1/4 Cup(c)  shortening
1/4 Cup(c)  butter, chilled and cut into pieces
1 1/2 Cup(c)  buttermilk
1 Cup(c)  self rising soft wheat flour
1 Tablespoon(T)  butter, melted


Combine first 3 ingredients in a bowl until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a well floured surface. Sprinkle with 1/2 cup self rising flour. Knead 20 to 25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch. Pat dough into a 1/2 inch thick circle (about 8 1/2 inches round). Cut dough with a well floured 2 inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times. Repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter. Bake at 450° F for 9 to 11 minutes, or until golden.

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