Homemade Biscuits

Yamilette González
Whether for breakfast or dinner, these homemade biscuits will help you make the most out of Fall! Ideal to serve with your holiday dinner, these homemade biscuits have a soft, buttery, and flaky texture and feature a touch of cream cheese for an unbeatable flavor no one can resist.
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Ingredients
20
Servings
  • 5 cups flour, 1.3 lbs
  • 5 tablespoons dry yeast, 0.1 oz
  • 2 tablespoons baking powder
  • 1 cup icing sugar, 3.5 oz
  • 1 tablespoon salt, 0.1 oz
  • 2/3 cups vegetable shortening, cut into small-sized cubes, 4.4 oz
  • 2/3 cups butter, cut into small-sized cubes, 4.4 oz
  • 1/2 cups cream cheese, 3.5 oz
  • 2 eggs
  • 1 tablespoon vanilla essence
  • 1 cup cow's milk, 8.4 oz
  • flour, for flouring
  • egg yolk, for brushing
Preparation
50 mins
15 mins
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  • Preheat oven to 338 °F.
  • On a clean surface, pile flour into a mound. Add dry yeast, baking powder, icing sugar, and salt. Mix well. Add butter, vegetable shortening, and cream cheese. Using a scraper, dissolve vegetable shortening and butter into the mixture until it resembles coarse crumbs.
  • Add eggs one by one and milk. Incorporate without kneading too much to keep the dough from being elastic.
  • Wrap dough in plastic wrap. Refrigerate for 30 minutes before use for easier handling.
  • On a floured surface, roll out dough into a rectangle. Press fingers into the surface. Fold like a book. Let sit for 3 minutes. Using a rolling pin, roll out again until dough is 0.1 inches thick.
  • Using a 3.1-inch round cutter, cut the biscuits. Place them in a previously greased and floured baking sheet.
  • Using a smaller round cutter, make a dent at the center to give them the traditional shape. Brush biscuits with yolk. Let rise for 20 minutes.
  • Brush biscuits again. Bake for about 15 minutes or until cooked through. Cool. Serve homemade biscuits with jam.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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