Fresh Alberta Biscuits

Fresh Alberta Biscuits

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CLOVER DAVY
Recipe by  CLOVER DAVY

“Pioneer biscuits, the same ones Grammy used to make. You can use either lard or shortening.”

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Ingredients

Adjust Servings

Original recipe yields 24 biscuits

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
  3. Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
  4. Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

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Review (1)

Rate This Recipe
naples34102
5

naples34102

Perhaps it was the cream of tartar, the nonfat dry milk powder or both that caused me not to care for these much. The texture was different from any other biscuit I've tried or made (somewhat dry and crumbly), as was the flavor. I swear I could taste the dry milk and think these would be better if made with just regular cold, fresh milk. In addition, my oven temperature is accurate yet I found even at 18 minutes the biscuits were a little overdone. Maybe these "pioneer biscuits," as the submitter identified them, will appeal to others but unfortunately they will not be a "Make again!" for me.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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