Up-and-Down Biscuits

Stacked biscuits, baked in muffin cups and sweetened or not, make an attractive opener for a feast.

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  • Makes: 12 biscuits
  • Prep: 20 mins
  • Bake: 10 mins

Up-and-Down Biscuits

Directions

  1. Preheat oven to 450 degrees F. Stir together flour, baking powder, cream of tartar, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
  2. Knead dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12x10-inch rectangle. If desired, sprinkle sugar and cinnamon over rectangle. Cut rectangle into five 12x2-inch strips. Stack the strips one on top of the other. Cut into six 2-inch-square stacks. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.
  3. Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.
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Nutrition Facts (Up-and-Down Biscuits)

  • Per serving:
  • 115 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 188 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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