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Breakfast Biscuit


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Breakfast Biscuit


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Breakfast Biscuit


  • Prep Time : 10 min
  • Cook Time : 12 min
  • Ready Time : 22 min


10 s


  • 2 cups all-purpose flour **
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3/4 cup 2% milk



1 Preheat oven to 450°F.
2 In a bowl, stir together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in dry mixture; add milk all at once.
3 Stir with fork just until dough clings together. Knead gently on lightly floured surface (10 to 12 strokes). Roll or pat dough to ½-inch thickness.
4 Cut with 2½-inch biscuit cutter; dip cutter into flour between cuts.
5 Bake on an un-greased baking sheet in preheated oven until golden, about 12 minutes.
6 ** Note: When substituting self-rising for all-purpose flour, omit the baking powder and salt.

Source: Wheat Foods Council

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