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My review
Martha White "Hot Rize" Biscuits
MarthaWhite®
"With self-rising flour, homemade biscuits are easy and ready in just 30 minutes ."
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Ingredients
31 m servings 101 calsOriginal recipe yields 14 servings (14 biscuits)
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- US
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Directions
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Prep
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Ready In
- 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.
- 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.
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 910 Ratings
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Most helpful positive review
5/8/2016
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 the...
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6/7/2015
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.
5/8/2016
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 the...
1/14/2018
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.
8/5/2017
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...
8/5/2017
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...
12/4/2016
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 ma...