biscuits supreme W. W. Points Plus 6
It only takes 25 minutes to get these fluffy and tasty buttermilk biscuits from the fridge to the table.
- 3 cups all-purpose flour
- 1 tablespoon baking powder*
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar*
- 3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
- 1 cup milk
Preparation time 15mins
Cooking time 25mins
1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
4. Makes 12 biscuits
5. *Note: If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.
6. Buttermilk Biscuits: Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.
7. Drop Biscuits Supreme: Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.
Per serving: Calories 227, Total Fat 13 g, Saturated Fat 6 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 34 mg, Sodium 350 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 8%. Exchanges: Starch 1.5, Fat 2.5. Percent Daily Values are based on a 2,000 calorie diet.