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Shrewsbury Butter Biscuits Recipe
|All purpose flour||530 Gram (3.5 Cups)|
|Sugar||300 Gram (1.5 Cups)|
|Ground cinnamon||1 Pinch|
|Butter||300 Gram, cut in small (1.5 Cups)|
Serving size: Complete recipe
Calories 5386 Calories from Fat 2272
% Daily Value*
Total Fat 258 g397.6%
Saturated Fat 158 g790.1%
Trans Fat 0 g
Cholesterol 1068 mg
Sodium 183.7 mg7.7%
Total Carbohydrates 706 g235.3%
Dietary Fiber 14.7 g58.6%
Sugars 302.1 g
Protein 70 g139.8%
Vitamin A 159.7% Vitamin C 0.04%
Calcium 21.4% Iron 147.6%
*Based on a 2000 Calorie diet
Make a well in center of flour; add sugar, eggs, salt and cinnamon.
Dot butter over flour.
Quickly knead ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350 F (175°C).
Line baking sheets with waxed paper; grease paper.
On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds 2-1/2 to 3 inches (6 to 7.5 cm) across.
Place on prepared baking sheets.
Bake 15 to 20 minutes or until golden.
Cool on baking sheets.
Remove cooled biscuits from baking sheets with a spatula.