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Egg Biscuits

Mexican.Chef's picture
  All purpose flour 3 Cup (48 tbs)
  Sugar 2 Tablespoon
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Milk 2⁄3 Cup (10.67 tbs)

In a bowl stir together flour, sugar, baking powder, and salt.
Cut in shortening till it resembles coarse crumbs.
Measure 2 tablespoons of beaten egg; set aside.
Combine remaining egg and milk.
Make a well in center of dry ingredients.
Add egg-milk mixture all at once.
Stir quickly with fork just till dough follows fork around the bowl.
Turn dough onto lightly floured surface (dough should be soft).
Knead gently 10 to 12 strokes.
Roll or pat dough 3/8 inch thick.
Cut with 2- to 2 1/2-inch biscuit cutter.
Place biscuits on ungreased baking sheet.
Brush tops with reserved egg.
Bake in 425° oven 14 to 15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2631 Calories from Fat 1070

% Daily Value*

Total Fat 121 g186.1%

Saturated Fat 32.1 g160.5%

Trans Fat 13.5 g

Cholesterol 438 mg146%

Sodium 3728.3 mg155.3%

Total Carbohydrates 330 g109.9%

Dietary Fiber 10.2 g40.7%

Sugars 39.7 g

Protein 56 g112.4%

Vitamin A 12.8% Vitamin C

Calcium 175.5% Iron 120.1%

*Based on a 2000 Calorie diet


Egg Biscuits Recipe