Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup sorghum flour
- 3/4 cup gluten free flour blend
- 1/4 cup sweet rice flour
- 1 teaspoon xanthan gum
- 2 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup shortening -- cubed
- 1 egg
- 1/2 cup milk
- =
Directions
Crack egg into large measuring cup.
Add milk to make 2/3 cup of liquid.
Lightly beat together. Set aside.
Sift all dry ingredients. Place in food processor.
Pulse in cubed shortening. Add milk-egg mixture. Pulse until dough is formed.
Wrap dough in plastic wrap and chill 1 hour or overnight, or roll or pat it out right away and use a biscuit cutter to cut biscuits.
Place on baking sheet and bake at 450 degrees for 10 minutes.
Brush melted butter on bisquits the last couple of minutes of baking, if desired. This helps them to brown a little bit better.
Serving Size: 12