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Churches Honey Biscuits

recipe at a glance
Rating: 3/5 3 stars
3 reviews
1 comment

ready in: under 30 minutes
serves/makes:   10
  

recipe id: 1520
cook method: oven, stovetop
Churches Honey Biscuits Recipe
photo by: Carlos
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ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup vegetable shortening
1 teaspoon cream of tartar
2/3 cup whole milk
4 tablespoons butter (melt in small pan and set aside)
1/3 cup honey

directions

Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12 - 15 times.

Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2" thickness. Brush with melted butter and place on a baking sheet.

Place biscuits into a 450 degrees F preheated oven and bake 10 - 12 minutes. While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.

added by

Jacobbi

nutrition

273 calories, 16 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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number of unrated comments on this recipe1



Guest at CDKitchen.com

Big MIke

COMMENT:
Seems like way too much baking powder. I think i'll try it but with only 1 or 2 tsp baking powder.


Registered Member at CDKitchen.com
Member since:
Sep 3, 2006





REVIEW: recipe rating
Easy to make and bake, but they taste dry and are crumbly.


Guest at CDKitchen.com




REVIEW: recipe rating
OH MY GOSH!!! THIS IS IT! the recipe i have been looking for. i have tried other biscuit recipes which ended up still tasting doughy and "floured" on top. i did omit the salt in the recipe but other thn that it did taste just like the restarant's ( though the tops didn't brown at all). i think the secret w/this recipe....just enough milk to pull the "cornmealed flour mixture" together w/o leaving it wet and sticky. thanks so much. i have found something better than the refrigerated brand ( that will also be CHEAPER to make).plan on trying other recipes as well to see how they turn out


Registered Member at CDKitchen.com
Member since:
Jul 14, 2003





REVIEW: recipe rating
I made this recipes and was more than pleased. It was very close to the product. Thank you for sharing! I did not roll them though, I made them like regular cut biscuits.