Need a comforting breakfast? These Grandma’s Biscuits are the answer! Soft, fluffy, and utterly delicious.
Recipe by : Lusine Svetlana
FAQS :
A: Certainly! While the original recipe calls for margarine, you can easily substitute it with an equal amount of unsalted butter. The choice between margarine and butter depends on your personal preference, and both will yield deliciously flaky biscuits.
A: Yes, you can freeze the biscuit dough for future convenience. After cutting the biscuits, place them on a tray lined with parchment paper and freeze until solid. Once frozen, transfer the biscuits to a sealed container or a freezer bag. When ready to bake, you can place the frozen biscuits directly onto a baking tray and add a few extra minutes to the baking time.
A: To keep your biscuits fresh, store them in an airtight container at room temperature for up to two days. If you have more leftovers, consider freezing them. To reheat, preheat your oven to 350°F (175°C) and warm the biscuits for about 5-10 minutes until they are heated through. Avoid storing biscuits in the refrigerator, as it can make them dry.cy.em
Ingredients :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/2 cup margarine
- 1 cup milk
Directions :
Step 1
Preheat the oven to 425 °F (220 °C).
Step 2
In a large bowl, mix together flour, baking powder, salt, and sugar. Chop the margarine until the mixture resembles a coarse meal.
Step 3
Stir in the milk gradually until the dough folds off the side of the bowl.
Step 4
Turn the dough onto a floured surface and knead 15-20 times. Roll or press the dough to 1 inch thick.
Step 5
Cut the biscuits using a large piece or a cup, dipped in flour. Repeat until the dough runs out.
Step 6
Discard excess flour and place the biscuits on an ungreased baking tray.
Step 7
Bake for 13 to 15 minutes in a preheated oven or until the edges begin to turn brown.
Nutrition Facts :
Calories: 160
Fat: 8g
Carbs: 20g
Protein: 3g
