We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Daddy's Biscuits
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 557 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 557 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan 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 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, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the prepared cake pan 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes. Serve with peach jam if desired.
Cook’s Note
Cook's Note: If you cannot find self-rising flour, substitute 2 cups all-purpose flour, 1 tablespoon baking powder and 1/4 teaspoon kosher salt.
