Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 32.2% of RDA
• Carbs: 11.8% of RDA
• Fat (total lipid): 12.3% of RDA
• Fiber: 17.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 10.7% of RDA
• Sodium: 22.8% of RDA
• Sugar: 6.7% of RDA
• Vitamin A (IU): 7.6% of RDA
• Vitamin B6: 5.5% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 6.5% of RDA
• Magnesium: 14.5% of RDA
• Manganese: 23.3% of RDA
• Niacin: 21.8% of RDA
• Potassium: 11.8% of RDA
• Zinc: 6.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
2.
Cut the ½ stick of butter into little pea sized pieces and then mix the pieces into the flour mixture.
3.
Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
4.
Pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
5.
Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
6.
Turn a drinking glass upside down and cut out biscuit rounds.
7.
Put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 483
Protein 9.06 g
Carbohydrates 24.4 g
Iron 1.18 mg
Fiber 3.70 g
Calcium 10.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
