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

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Recipe Summary

prep:
20 mins
cook:
11 mins
total:
31 mins
Servings:
14
Yield:
14 biscuits
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake 10 to 12 minutes or until golden brown. Serve warm.

Tips

*You can use 1/4 cup Crisco(R) All-Vegetable Shortening instead of 1/4 stick Crisco(R) 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

101 calories; protein 2.1g 4% DV; carbohydrates 13.8g 4% DV; fat 3.9g 6% DV; cholesterol 1mg; sodium 222.5mg 9% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2017
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 rising biscuits might have used all purpose flour by mistake or had errors in technique. I use whatever solid fat I have available. My favorite is butter followed by lard and then Crisco. Work the dough as little as possible if you want light flaky soft biscuits. I like to put a little fat in the baking pan for a crisper bottom crust but keep your eyes on them because they'll burn more easily. And I brush a little melted butter on the top prior to baking. Read More
(1)

Most helpful critical review

Rating: 1 stars
08/04/2014
biscuits will not rise!!! Read More
(7)
13 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 1 stars
08/04/2014
biscuits will not rise!!! Read More
(7)
Rating: 2 stars
06/07/2015
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. Read More
(3)
Rating: 5 stars
08/05/2017
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 rising biscuits might have used all purpose flour by mistake or had errors in technique. I use whatever solid fat I have available. My favorite is butter followed by lard and then Crisco. Work the dough as little as possible if you want light flaky soft biscuits. I like to put a little fat in the baking pan for a crisper bottom crust but keep your eyes on them because they'll burn more easily. And I brush a little melted butter on the top prior to baking. Read More
(1)
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Rating: 5 stars
05/08/2016
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 then I use a pie plate to cook them on. I also use just a tiny bit more shortening than is called for in the recipe. A little more shortening seems to not make them as crumbly. My husband loves them and so does my Dad. I cut this same recipe from the flour bag and laminated it to protect it. This recipe is quick and very easy. Read More
(1)
Rating: 3 stars
09/16/2016
Biscuits did not rise well. Will make again but make rolls bigger making serving half of what it says. Read More
Rating: 5 stars
12/04/2016
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 made these biscuits my self just like my grandma taught me. And I had to learn the do's and don'ts. So when you do try them again learn to make some adjustments no one's perfect right and let us know if they turned out better. Read More
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Rating: 5 stars
01/15/2018
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. Read More
Rating: 5 stars
11/29/2019
I love it! This is the same recipe that my grandmother used. If you make them right they turn out beautifully. Read More
Rating: 5 stars
09/07/2019
It's my go to recipe! Read More