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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREADS

BISCUITS
Plain or Buttermilk
(Commercially Baked)


plain biscuit


For Informational Use Only
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Biscuit Overviews
  • Nutrient Guide: Plain or Buttermilk Biscuits
  • Homemade Biscuit Recipes





  • BISCUIT OVERVIEW

    Biscuits have been a staple in many American households over the decades. They are one of the first things we learned to make when we took home economics (cooking class) in school. Today many household purchase commercially made biscuits from either the bakery section or the refrigerated section of their supermarket. The nutrient content given below is for standard commercially baked plain or buttermilk biscuits. Consult the labels on packaging for detailed nutrient information.




    NUTRIENT GUIDE
    Biscuits

    Plain or Buttermilk


    Nutrient
    Units
    1 Biscuit
    -------
    35.000 g
    Proximates
       Water
    g
    9.345
       Energy
    kcal
    127.400
       Energy
    kj
    533.050
       Protein
    g
    2.170
       Total Lipid (Fat)
    g
    5.775
       Carbohydrate, By Difference
    g
    16.975
       Fiber, Total Dietary
    g
    0.455
       Ash
    g
    0.770
    >center>Minerals
       Calcium, Ca
    mg
    17.150
       Iron, Fe
    mg
    1.155
       Magnesium, Mg
    mg
    5.950
       Phosphorus, P
    mg
    150.500
       Potassium, K
    mg
    78.400
       Sodium, Na
    mg
    368.200
       Zinc, Zn
    mg
    0.168
       Copper, Cu
    mg
    0.029
       Manganese, Mn
    mg
    0.137
       Selenium, Se
    mcg
    6.580
    Vitamins
       Vitamin A, IU
    IU
    0.700
       Vitamin A, RE
    mcg RE
    0.350
       Thiamin - B-1
    mg
    0.149
       Riboflavin - B-2
    mg
    0.102
       Niacin - B-3
    mg
    1.173
       Pantothenic Acid - B-5
    mg
    0.105
       Vitamin B-6
    mg
    0.016
       Folate - B-9
    mcg
    20.650
       Vitamin B-12
    mcg
    0.049
       Vitamin C, Ascorbic Acid
    mg
    0.000
       Vitamin E
    mg_ATE
    1.026
    Lipids
       Fatty Acids, Saturated
    g
    0.872
       4:0 Butyric
    g
    0.001
       6:0 Caproic
    g
    0.000
       8:0 Caprylic
    g
    0.000
       10:0 Capric
    g
    0.000
       12:0 Lauric
    g
    0.001
       14:0 Myristic
    g
    0.008
       16:0 Palmitic
    g
    0.579
       18:0 Stearic
    g
    0.282
       Fatty Acids, Monounsaturated
    g
    2.417
       16:1 Palmitol
    g
    0.023
       18:1 Oleic
    g
    2.388
       20:1 Eicosen
    g
    0.000
       ;22:1 Erucic
    g
    0.000
       Fatty Acids, Polyunsaturated
    g
    2.173
       18:2 Linoleic
    g
    2.018
       18:3 Linolenic
    g
    0.149
       18:4 Stearidon
    g
    0.000
       20:4 Arachidon
    g
    0.000
       20:5 EPA
    g
    0.000
       22:5 DPA
    g
    0.000
       22:6 DHA
    g
    0.000
       Cholesterol
    mg
    0.350
    Amino Acids
       Tryptophan
    g
    0.027
       Threonine
    g
    0.062
       Isoleucine
    g
    0.079
       Leucine
    g
    0.153
       Lysine
    g
    0.058
       ;Methionine
    g
    0.039
       Cystine
    g
    0.043
       ;Phenylalanine
    g
    0.108
       Tyrosine
    g
    0.067
       Valine
    g
    0.092
       Arginine
    g
    0.086
       Histidine
    g
    0.049
       Alanine
    g
    0.069
       Aspartic Acid
    g
    0.097
       Glutamic Acid
    g
    0.693
       Glycine
    g
    0.074
       Proline
    g
    0.244
       Serine
    g
    0.107





    BISCUIT RECIPES


    PLAIN BISCUITS RECIPE - VARIATION 1

    Ingredients:
    • 2 cups unsifted Flour
    • 1 tablespoon Baking Powder
    • 1/8 teaspoon Salt
    • 1/4 cup Shortening
    • 1 cup Milk (Sweet, Evaporated or Buttermilk)
    Instructions: Preheat oven to 450°F. In a large bowl, sift together flour, baking powder, and salt. Then with a fork, cut shortening into the flour mixture until it is all blended and is like a bunch of crumbs. Make a big hole in the flour mixture and pour in all the milk at once, stirring until everything is blended well. Flour table and knead a little, not to much. Roll out with floured rolling pin to 1/2 inch thick. Cut with a 2-1/2 inch biscuit cutter. Place on cookie sheet and bake for 12 minutes.

    PLAIN BISCUITS RECIPE - VARIATION 2

    Ingredients:
    • 2 cups Flour
    • 1 teaspoon Salt
    • 2 tablespoons Shortening
    • 2/3 cup Milk
    • 4 teaspoons Baking Powder
    Instuctions: Sift all dry ingredients together. Mix with the shortening. Add the milk and knead lightly on floured pastry board until smooth. Roll out thin. Cut into desired shape or size. Place in baking pan and bake 15 minutes at 375°F.

    PLAIN BISCUITS RECIPE - VARIATION 3

    Ingredients:
    • 1 cup Self-Rising Flour
    • 1 heaping tablespoon Vegetable Shortening (the size of 1 small egg)
    • Buttermilk, fresh
    Instructions: Mix the ingredients together (add the buttermilk a little at a time). Use enough buttermilk to make the dough really sticky but still enough to Knead and roll out. Turn out the dough on a floured board and knead in more self-rising flour (do not over-knead the dough, just enough to blend it well). Roll out the dough to about 1/4-inch and then fold the dough over to double it and press on it lightly. This fold in the dough will make the biscuits pull apart easily after they are cooked. Cut out biscuits about 2-1/2 inches in diameter using a glass dipped in flour. Re-roll the dough as needed. Place the biscuits in a baking pan up close against each other. This will make them rise higher. Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan. This makes them get crustier and more brown on top.

    Bake the biscuits at 450°F until they are lightly browned (about 15 minutes). Serve with butter, jelly, honey, or filled with bacon, scrambled eggs, sausage, etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.

  • Cooks.com: Biscuit Recipes
  • Recipe Land: Biscuit Recipes


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    USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
    Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet.
    Your daily values may be higher or lower based on your individual needs.






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