Daddy's Biscuits by Trisha Yearwood

"Biscuits are synonymous with Southern cooking," says Trisha. "If I had the time, I would have homemade biscuits at every single meal." For smaller, appetizer-friendly biscuits, we use a 2-inch biscuit cutter.

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4.0 by 7 people

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  • Makes: 12 servings
  • Bake: 8 mins to 10 mins 450°
  • Prep: 20 mins

Daddy's Biscuits by Trisha Yearwood

Directions

  1. Preheat oven to 450 degrees F. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough. Turn the dough out onto a lightly floured board. Knead 3 or 4 times until smooth and manageable.
  2. With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut with a 2 to 2 1/2-inch floured biscuit cutter. Reroll the dough for more biscuits if necessary. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake for 8 to 10 minutes, or until lightly browned.

From the Test Kitchen

If you cannot find self-rising flour, substitute 2 cups all-purpose flour, 1 Tbsp. baking powder, and 1/4 tsp. salt.

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Nutrition Facts (Daddy's Biscuits by Trisha Yearwood)

  • Per serving:
  • 118 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 1 mg chol. ,
  • 265 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 3 g pro.

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