Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 165
Calories from Fat 68 (41%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 2.5g 13%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 1.1mg 0%
Sodium 279.4mg 12%
Potassium 61.4mg 1%
Total Carbohydrate 20.3g 7%
Dietary Fiber 0.6g 2%
Sugars 3.8g
Protein 3.1g 6%

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Recipe Description
These versatile biscuits can be made in advance, and stored in the refrigerator until you are ready to use the base mixture. The texture turns out light and fluffy.
Prep time
25 min
Cook time
12 min
Ready In
37 min

Ingredients

Serves Tool

Serves To:USMetric
5 1/4 Teaspoon(t)  baking powder
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking soda
1/3 Cup(c)  vegetable shortening
3 Tablespoon(T)  unsweetened apple juice concentrate
1 Teaspoon(t)  water
2 Teaspoon(t)  lemon juice
1 Teaspoon(t)  water
1 Teaspoon(t)  water
5 1/2 Tablespoon(T)  soy powder or dry buttermilk
2 Cup(c)  all purpose flour

Preparation

Preheat oven to 425° F. In a medium bowl, combine soy powder (or dry buttermilk), flour,
baking powder, salt and soda. Sift mixture three or four times. Using a pastry cutter, cut shortening into flour mixture until it resembles cornmeal. If you won't be making biscuits immediately, store mixture covered in refrigerator after shortening has been added. Five minutes before you are to put biscuits in oven, in a small bowl combine concentrate, water and lemon juice. Pour liquid over flour mixture and stir gently just to moisten. Place dough on a lightly floured surface and knead gently twenty times. Flatten dough with your hands to 1/2 to 3/4 inch thickness. Cut dough with biscuit cutter and place on ungreased baking sheet. Bake 10 to 12 minutes, or until there is a trace of gold on bottoms, sides, and tops of biscuits. Remove baking sheet from oven and immediately place biscuits in bread basket lined with cloth. Cover biscuits to keep them warm. Serve warm.

Additional notes

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