-
-
My review
Basic Biscuits
lenihan5
"This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 191 calsOriginal recipe yields 10 servings (8 to 12 biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts
Per Serving: 191 calories; 10.9 g fat; 20.2 g carbohydrates; 3.2 g protein; 1 mg cholesterol; 225 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 554687 Ratings
-
-
-
-
-
Most helpful positive review
1/28/2007
For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully p...
Most helpful critical review
6/4/2014
This recipe fails to note the two most important things to remember when making biscuits: (1) ALWAYS use COLD butter/margarine/shortening; that makes for a flaky biscuit. And (2)NEVER NEVER NEV...
Most helpful
Most positive
Least positive
Newest
1/28/2007
For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully p...
5/21/2002
EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches,...
6/4/2014
This recipe fails to note the two most important things to remember when making biscuits: (1) ALWAYS use COLD butter/margarine/shortening; that makes for a flaky biscuit. And (2)NEVER NEVER NEV...
12/17/2010
Had these biscuits tonight with friends. I made 2 batches and the first one didn't rise hardly at all and suspected my baking powder was the problem so I added an extra heaping teaspoon of fresh...
2/10/2003
My mom has been trying for years to teach me to make biscuits, I can never remember the recipe. This was very similar to hers and worked great. Just be careful not to over mix your dough.
10/7/2002
biscuits turned out good. I adjusted the recipe a little. I used sourmilk, added 1 tbs sugar. Also I rolled dough to about 1in thick and let stand 10min then brushed with butter. This is the ...
3/21/2010
Got a craving for biscuits 30 minutes ago. Found this recipe. Here I sit now, in pools of melty butter. YUM! I did use lard instead of shortening. Barely handled the dough at all. IMPORTAN...
4/3/2006
Instead of the shortening,I use butter.Keep it frozen and then grate right into dry ingredients.Blend gently with your fingers.Saves so much time and work.Easy recipe,tender biscults that raise ...