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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREADS

BISCUITS
Plain or Buttermilk
(Commercially Baked)






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

Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com

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
   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 C, ascorbic acid
mg
0.000
      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 A, IU
IU
0.700
      Vitamin A, RE
mcg_RE
0.350
      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


USDA Nutrient Database for Standard Reference, Release 12 (March 1998)





HOMEMADE PLAIN BISCUIT RECIPES


PLAIN BISCUITS RECIPE #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 #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 #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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