Directions:
- Combine first 4 ingredients 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 3/4-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 500° for 9 to 11 minutes or until golden.
- Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3216.41 Kcal (13466 kJ) | ||
| Calories from fat | 1129.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.5g | 193% | |
|---|---|---|---|
| Cholesterol | 192.97mg | 64% | |
| Sodium | 7115.09mg | 296% | |
| Potassium | 2361.04mg | 50% | |
| Total Carbs | 445.98g | 149% | |
| Sugars | 23.89g | 96% | |
| Dietary Fiber | 17.39g | 70% | |
| Protein | 68.05g | 136% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 29.2mg | 162% | |
| Calcium | 2835mg | 283% | |
| Amount Per 100 g | |||
| Calories | 300.27 Kcal (1257 kJ) | ||
| Calories from fat | 105.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 193% | |
|---|---|---|---|
| Cholesterol | 18.01mg | 64% | |
| Sodium | 664.23mg | 296% | |
| Potassium | 220.42mg | 50% | |
| Total Carbs | 41.63g | 149% | |
| Sugars | 2.23g | 96% | |
| Dietary Fiber | 1.62g | 70% | |
| Protein | 6.35g | 136% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 2.7mg | 162% | |
| Calcium | 264.7mg | 283% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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