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Martha White "Hot Rize" Biscuits

MarthaWhite(R)

"With self-rising flour, homemade biscuits are easy and ready in just 30 minutes ."
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Ingredients

31 m servings 101 cals
Original recipe yields 14 servings (14 biscuits)

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Directions

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  • Prep

  • Cook

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  1. Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  2. Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
  3. Bake 10 to 12 minutes or until golden brown. Serve warm.

Footnotes

  • *You can use 1/4 cup Crisco® All-Vegetable Shortening instead of 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening.
  • Variations:
  • OLD-FASHIONED BUTTERMILK BISCUITS: Substitute 3/4 cup plus 2 tablespoons buttermilk for milk; add 1/4 teaspoon baking soda to flour, if desired.

Nutrition Facts


Per Serving: 101 calories; 3.9 g fat; 13.8 g carbohydrates; 2.1 g protein; 1 mg cholesterol; 223 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

I have used this recipe many times so many times that I have it memorized. The biscuits always rise perfectly. I roll the dough out to about one inch, cut them out with my biscuit cutter and the...

Most helpful critical review

biscuits will not rise!!!

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biscuits will not rise!!!

I tried these before reading the review. They do not rise or look like the picture at all.they didn't taste bad but won't be making again.

I have used this recipe many times so many times that I have it memorized. The biscuits always rise perfectly. I roll the dough out to about one inch, cut them out with my biscuit cutter and the...

This is a regular favorite at our house. I had trouble with the biscuits rising until I substituted butter for the shortening and seltzer water for the milk.

I'm a third generation biscuit maker who swears by Martha White self-rising flour for my biscuits, cakes and cornbread. I have never had my biscuits fail to rise. I think perhaps those with non...

LOVED IT! Instead of Crisco, I used the same amount of cold butter that comes in sticks. I just cut the stick up into tiny pieces and used my fingers to mix it into the flour. Then I used but...

Biscuits rose nicely, light and superb with honey!

For the biscuits if they do not rise it is best when using a round cutting disc not to twist it but to shake it otherwise you are sealing the edges shut and the biscuits will not rise. I've ma...

Biscuits did not rise well. Will make again but make rolls bigger making serving half of what it says.