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This recipe is probably the easiest biscuit recipe you'll ever find. It's almost a no-fail and very quickly put together. Keeps in the refrigerator for several days, so when you make up a batch, you can bake a few and save the rest for another morning. A cross between hot rolls and biscuits since it has yeast as well as baking powder and baking soda to make them rise nicely. They look and taste so good and are much cheaper than the canned biscuits that so many cooks are using today. You can do this!
A cross between hot rolls and biscuits since it has yeast as well as baking powder and baking soda to make them rise nicely. They look and taste so good and are much cheaper than the canned biscuits that so many cooks are using today. You can do this!
Dissolve the yeast in 1/2 cup warm water in a small bowl and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450 degrees F.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place the biscuits on a lightly greased baking sheet. You can also use parchment paper on your baking sheet. If you want soft-sided biscuits, place them close together.
If you prefer a crustier finish to your biscuits, leave a little space between them.
Brush the melted butter lightly over the biscuit tops. Bake at 450 degrees F for 12-15 minutes or until golden.
Source: Our good friend Herby in Franklin, NC who took us under his wing and taught us "flat-landers" many good lessons about mountain living. He'd sit and play his "banjer"and sing all the old Smoky Mountain songs while I cooked the wonderful fresh vegetables from his garden and baked sweet apple pies, angel biscuits, and cornbread for all of us. It was such a special time for my husband, our son, and me. Best possible memories.
By Julia from Boca Raton, FL
This recipe does not look like a biscuit recipe. It has sugar and an egg in it, for Heaven's sake! Sounds more like a muffin recipe, but it makes the best biscuits around. They aren't sweet, but they are light and flaky, they rise higher than any biscuit I've ever made, and they are delicious. The outside is lightly crisp while the inside is as tender as can be. They are wonderful with butter and honey.
Mix the dry ingredients in a bowl. Cut the butter in, but not too thoroughly - there should be plenty of bits of butter about the size of a pea. Mix the beaten egg and milk and add to the dry ingredients. Mix it in, but not too thoroughly - it should still be very shaggy, with most of the flour moistened. Kneading it will finish the mixing.
Dust your kneading surface with flour and dump all the dough out. Quickly push and pat together, and knead lightly 10 to 12 times. Pat into a rectangle about 3/4 of an inch thick. You can cut it into the traditional rounds, but I cut it into squares. This way, there is no need to gather up the extra dough and pat it out again - the second round of biscuits done this way are never quite as light and tender.
Bake in a preheated, 475 degree F oven for 10 - 12 minutes. If not quite done, turn the oven off and leave in for a minute or two longer with the door closed.
Serve and wait for compliments.
By Copasetic 1 from North Royalton, OH
This simple but great recipe for biscuits has been passed along to me, I have tried others, but always come back to this one. An eggless recipe!
Sift dry ingredients together. Add margarine and blend into the dry ingredients. Add cold milk. Stir with a fork, leave some lumps.
Put out onto a floured board, shape into a roundish form, knead very slightly 4 or 5 times. Roll out (I pat down dough with the rolling pin) to 1 inch thick. Cut out biscuits with small cutter.
Grease 9 inch square pan. (I spray Pam cooking spray on the pan.) Cook in a preheated oven of 425 degrees F. for 15-18 minutes.
Hint - You can top each biscuit with grated cheddar cheese if desired, see my latest batch pictured.
Source: This recipe was passed to me by my mother. Served with baked beans or homemade soup - soooo good.
By linn from Canada
It took me about 50 years to discover the "secret" to nice flaky biscuits. When the recipe tells you to cut the butter into the flour, I have "my way" which makes the recipe almost a never fail. Instead of just measuring the flour and adding the required butter, freeze a stick of butter ahead of time. Then using a food grater, grate the frozen butter into the bowl of flour. Lightly stir it into the flour with a fork while it is still very cold, then continue with your recipe The difference is amazing.
And by the way, this also works for crumb toppings for desserts and pies. I keep a small container of flour, butter and little salt mixed this way in the fridge to make a quick white sauce.
Source: My inspiration was my DH who would never eat my biscuits until I discovered this little trick.
These biscuits are made with whipping cream and self rising flour. These are the only two ingredients.
By Robyn 
You keep this mix in the refrigerator and take out what you need when you need it. It lasts a week in the fridge.
By Robyn 
Why spend 1 dollar or more for 1 fast-food biscuit when you can make 25 biscuits for less than $2.00? Biscuits are easy to make right. To make good biscuits, handle the dough as you would a baby - softly, gently, and with a light touch. Most biscuits problems happen because the dough is mixed, mashed, and handled to death. Don't overwork your dough. If you do, you'll get hard biscuits with little or no rise. You make biscuit dough quickly. For the ingredients, you must use self-rising flour, not all-purpose flour. Self-rising flour has baking powder and salt already in it in just the right proportions. Get a brand like Martha White or White Lily. Both are good brands and make good biscuits. For the shortening, you can use vegetable shortening (Crisco), lard, or unsalted butter (margarine won't work - use real, unsalted butter).
For the ingredients, you must use self-rising flour, not all-purpose flour. Self-rising flour has baking powder and salt already in it in just the right proportions. Get a brand like Martha White or White Lily. Both are good brands and make good biscuits.
For the shortening, you can use vegetable shortening (Crisco), lard, or unsalted butter (margarine won't work - use real, unsalted butter).
First Things First!
Place oven rack at highest position. Preheat oven to 450 degrees F. Spread newspaper on your work area. Take a sheet of wax paper about 18 inches long, and place on newspaper. This is where you will make your biscuits. If you have a large cutting board, you can use that instead. You'll need a cookie sheet or cast-iron skillet to bake the biscuits.
How to Make Biscuits
Place two level measuring cups of self-rising flour in a bowl. Don't pack flour in the measuring cup. Spoon flour into measuring cup to slightly overflowing. Use back of table knife to level the flour. Too much flour will make hard, crumbly biscuits. Add 1/4 teaspoon baking powder (not baking soda). Stir flour and baking powder together.
Add shortening. If you're using Crisco or lard, pack the shortening in a 1/4 cup measuring cup, or use four level tablespoons of shortening. If using butter, cut the 1/2 stick of butter into 4-5 pieces and place into bowl. Using a fork, mash the shortening or butter into the flour. The idea is to mix the flour until you see small pieces of shortening and flour the size of a pea. This might take a minute to do.
Now add the buttermilk. Using your fork, gently mix the buttermilk with the flour. The idea is to allow the flour to absorb the buttermilk. This might take another minute at most. Remember not to be rough with your biscuit dough. It will be ready when it looks shaggy and is almost a clump.
Sprinkle about 2 tablespoons flour on wax paper. Turn your mixed dough out on the wax paper. Take flour and put on your hands. It's like washing your hands with flour instead of water. This keeps you hands from sticking to the dough. If you hands start to stick, use more flour on your hands. Take your hands and gently press the dough-ball together. Turn the dough over and bring the edges together and gently press. Do this about 4-5 times. It should take about 45 seconds.
Flour your hands again. Gently pat the dough ball to spread it out. It's a combination of patting and gently pressing that is the key for light biscuits. Try to make a circle of dough about 9 inches around and about 1/2-3/4 inches high (about the width of your thumb). This will take another minute at most.
Flour the lip of your biscuit cutter. No biscuit cutter? Use a juice or water glass about 2 inches in diameter. Place over the dough, press down and lift back up. It may be necessary to gently shake the cutter to drop out the biscuit. Place biscuit on the cookie sheet or in a cast-iron skillet. Repeat until the dough is used up. Take the remaining pieces, roll together, pat out and place on cookie sheet.
Place cookie sheet on the top rack in your preheated oven at 450 degrees F. Be sure the oven is on bake, not broil, or preheat. Biscuits bake fast in a hot preheated oven and will take 9-12 minutes to bake. After 8 minutes, check your biscuits. Keep checking until the biscuit bottoms and tops get a nice brown color.
WARNING! Once biscuits begin to brown, they're about ready. Don't walk away, keep your eye on them, and when brown on top take them out of the oven. Don't wait until the entire top is brown. About half-brown and half-golden and take the biscuits out of the oven.
Eat them while they're hot. Don't wrap hot biscuits in towels to keep them hot. Wrapping biscuits hot from the oven traps moisture and makes the biscuit soggy. Keep them on the cookie sheet and they'll be fine. When they're cold, don't put them in refrigerator. Wrap in a paper towel, and place in a food safe container or bread box. Cold biscuits can be warmed in the oven at 300 degrees F for 5 minutes or split open and toasted.
Here's the best part. Don't want to make 25 biscuits and cook them all at one time? No problem! After cutting out your biscuits place the extra uncooked biscuits on a plate, cookie sheet, or on wax paper and place in the freezer. After a couple of hours remove from freezer and place frozen biscuits in a plastic bag or plastic food container. Now when you want a biscuit just place on cookie sheet or in a cast iron skillet, turn oven to 450 degrees (not preheat) and in 15-18 minutes, you'll have hot biscuits hard to tell from freshly made ones. I do this all the time. I double my recipe and make about 40 biscuits, freeze them, and then I'm ready for homemade biscuits day or night! Delightful!
Serve with Milk Gravy, Sawmill Gravy, White Gravy. Whatever you call it, it's easy to make. Keep stirring, and take it off the heat before it gets too thick. If it gets too thick, add a little milk (about 1-2 tablespoons at a time) and stir it in; it will thin out.
This is enough for two hungry people or one person making a meal of it (like me).
Heat drippings in a skillet on medium low. Blend in flour, salt, and pepper and stir until smooth and bubbly, about 2 minutes. You must cook it long enough to remove the raw flour taste.
Stir in milk and heat on medium-low to medium heat, stirring constantly. It will begin to thicken in 1-3 minutes depending on heat. Don't cook on high heat. Add another dash or two of black pepper and serve immediately over biscuits. These biscuits may even make your mother-in-law like you!
"May your best meals be the ones you make and share with family and friends."
Source: Copyright: 2011 Stephen Greenfield. Contact me at http://elcheapocooks.com/ and let me know how they turn out for you!
My mom taught me to cook decades ago before I went to college. This recipe is still one of my most requested meals for friends and family.
By El Cheapo from Chattanooga, TN
When splitting hot biscuits (or hot rolls) to add butter, instead of cutting with a knife, push the tines of your fork into the biscuit (or roll) around the middle, then pull apart. This is easy to do, and makes a cleaner split than a knife.
By Harlean from Hot Springs, AR
Yummy and extremely easy to make!
In food processor bowl or blender container, combine cottage cheese, milk and honey. Cover and process or blend until nearly smooth. Prepare biscuit mix for rolled or dropped biscuits according to package directions, except substitute the pureed mixture and poppy seed for the liquid. Bake as directed on the package directions.
By Robin from Washington, IA
These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them
Dissolve yeast in warm water and set aside.
Preheat oven to 400 degrees F.
Combine all dry ingredients. Cut in shortening until resembles coarse corn meal. Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick and cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.
Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.
|Time:||20 Minutes Preparation Time|
15 Minutes Cooking Time
Source: My Mom made these when she didn't have time to make the regular yeast rolls.
By Roxanne from Terre Haute, IN
By Robin from Washington, IA
These hearty biscuits can be kept in the freezer for a quick heat-and-eat breakfast.
Turn onto floured board and knead two or three times, then flip to flour the other side. Pat dough into half inch thickness. Cut with preferred size cutter and place biscuits on lightly greased or sprayed baking sheet, with edges just touching.
Bake at 450 degrees F for 8-12 minutes or until golden brown. Serve just as is or accompanied by jam, jelly, or honey.
These are delicious served warm from the oven, but they also freeze remarkably well for a quick breakfast or snack any time! Just allow to cool completely and place in gallon size zip-top bag in freezer. Warm individual biscuits in the microwave for 30-60 seconds (depending on microwave, do not overheat or they will toughen).
A note here about cheese: the amount of cheese can be reduced by half for the sake of thriftiness, but the full amount of cheese will of course make a richer biscuit.
Source: Adapted from "Tennessee Farm and Home" magazine.
By Shawna from Paris, TN
Preheat oven to 400 degrees F.. Blend together maple syrup and butter. Pour into ungreased 8x8x2-inch baking pan. Place pan in preheating oven until butter melts.
Separate biscuits. Dip each biscuit into orange juice. Roll in nuts Arrange in pan over maple syrup mixture. Bake for 15 to 20 minutes, or until done. Makes 8 biscuits
Source: Taste of Home: Simple and Delicious
By Connie from Cotter, AR
By Robin from Washington, IA
In a large bowl, combine dry ingredients. Cut in shortening. Stir in milk just until combined. Fold in cheese and bacon. Turn onto a floured surface. Knead 4 or 5 times. Roll out to 1/2 inch thick and cut with a biscuit cutter. Place on greased baking sheet. Bake at 375-400 degrees F until golden. These can be dropped. Serve with sausage gravy or your favorite soup.
By Robin from Washington, IA
Here is a recipe that is super cheap to make. I usually double the recipe because my family loves them. They go great with soup and are very filling.
Mix dry ingredients in a bowl. Measure water or milk and oil in another container, then dump into the center of the dry ingredients. Stir just until blended, if they are a bit powdery this is just right. Drop large scoops of dough with a soup spoon onto an ungreased cookie sheet. Bake in a 425 degree oven for 20 minutes.
You can pat the biscuits to shape them, but my family likes the crispy edges that come from leaving them untouched-up. The insides are fluffy and light. These are absolutely best straight from the oven, but they keep alright on the pan with a dish towel over them or in a zip lock bag left open to retain some crispness (after they are totally cool).
I have also made cheap gravy using 2 cups water, 2 tsp bullion (or whatever is suggested on the package) and 1/2 cup flour. Stir together and heat in a sauce pan until thick and bubbly, season with pepper to taste.
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Here are questions related to Homemade Biscuit Recipes.
How do I make big biscuits from scratch? I live in Thailand and have been divorced for many years. I miss my biscuits! Preferably the big "Catheads" kind.
Can I please get some quick, easy recipes for homemade biscuits?
I have everything to make homemade biscuits, but no shortening, lard, or butter. I do have margarine and oil.
I had the same question and googled it. One recipe had like 2 to 4 tbs. mayonnaise to about 2 cups self-rising flour and some milk. Another recipe incorporated mashed potatoes--like one cup to two cups flour with baking soda.
I am a vegetarian and was thinking of using cashews blended with water to make a thick cream like consistency and using this in place of oil or shortening, but I am hoping the result will not taste - nutty - sort of speak!
Good luck on this, as I am trying to resolve the same question here.
What is the best way to freeze homemade biscuits?
By Joann from Pawpaw, WV
Oops! I made an error, I meant No Baking Soda.
How do you make homemade biscuits from scratch?
By Natalie from Dunwoody, GA
By Barbara Petty 12/29/2009
Go to this site : www.southernplate.com. There is a recipe for "scratch" biscuits. There is also a tutorial (with pictures) for the biscuits. This makes it easy for a first-timer to follow each step. And you'll know how your dough is supposed to look during each step. Lots of luck!
Personally, I use White Lily Flour and Crisco shortening. White Lily is made from soft winter wheat. Guess it is a "southern thing". My mama always used White Lily, as do most folks I know. Now you'll need to make some crock-pot apple butter to put on those biscuits.
I am looking for a recipe for homemade biscuits.
By Loofat from Stephenville, TX
By Teresa Meehan04/15/2009
Easiest Biscuits Ever:
4 c. self-rising flour
1 1/3 c. milk
2/3 c. vegetable oil
Pour the milk and the oil into a 2 cup
container, but do not stir. Put the flour in a large bowl. Pour the milk/oil mix all at once into the flour. Stir until dough pulls away from edge of bowl. Roll out and cut w/ cookie cutter. Place approx 1" apart on ungreased cookie sheet. Bake x20min in a 450 degree F. oven or until biscuits are light brown. ENJOY!
My biscuits have cracks on top of them. What am I doing wrong? I use White Lily flour, crisco shortening and buttermilk.
Vickie Jo from Clarkesville, GA
By Cheryl 01/28/2007
I agree, brushing them with butter is a must. Also, I think you need to be sure the dough isn't too dry or overworked. Bake quickly in a hot oven.
I would love to get some low fat recipes for homemade biscuits. I had a wonderful recipe for biscuits using instant potato flakes but lost it when I moved and I can not remember the recipe.
Thanks so much!
By kathleen williams 03/15/2009
1 cup mashed potatoes
2 cups flour
1 cup buttermilk
2 tsp. baking powder
1 tbsp. butter
1 tbsp. Honey
1/2 tsp. baking soda
1 tbsp. brown sugar
Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400 F until golden brown.
We were at Red Lobster this past weekend and I love their biscuits (I do not usually like biscuits). Does anyone happen to have a recipe for these? I would really appreciate any response for this.
Thank you in advance!
Jmz2005 from Illinois
By djinn (Guest Post)06/23/2008
So its not a recipe and they're not exactly the same but these are cheap and incredibly tasty. I've found them in the dollar store many times and used to keep them on hand.
http://www.amazon.com/gp/product/B0 ... pf_rd_p=320448701&pf_rd_i=507846
I am looking for a recipe for homemade cheese biscuits where the cheese is a melted glob inside the biscuit.
By Dolores (Guest Post)02/07/2005
Here's another good recipe.
Thaw one loaf of frozen bread. Cut in four pieces lengthwise and then each strip into 8 pieces. Take 1/2 pound sharp cheddar cut into 32 pieces. Wrap each piece of bread around a piece of cheese. Dip into melted butter. Put into bread pan and bake at 350 until brown on top. When done just pull apart pieces to eat. This is really good!
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I would like a recipe for homemade biscuits I am just learning how to cook and didn't find a recipe for biscuits.
PreHeat oven to 425. In large bowl sift flour, baking powder, salt, baking soda and sugar.
Cut the butter into this mixture until it is coarse crumbs. Add milk, a little at a time and toss til you get a dough that sticks together. But not too sticky.
Turn dough out onto a lightly floured surface. Gather into a disk shape and knead lightly a few times just til smooth. Pat the dough to 3/4 inch thick and cut .
Place on ungreased cookie sheet. Bake at 425 for 12-15 minutes.
Hints and tips: *I use sour cream in place of the liquid alot of times. Just use 3/4 sour cream and the rest in water or milk. *And add butter to tops of biscuits in the last few minutes of baking . *This can be made ahead of time and refridgerated for up to 2 hours until ready to use.
**And the biggest tip I can tell you is to find a wide shallow bowl that you can do the mixing to patting out the biscuits in. I have a plastic bowl that i use just for this and it saves alot of time and cleanup.
Hope this helps! ~kat (01/19/2005)
Preparation: Add sugar and butter in a bowl and mix (a wooden spoon is fine no need for a whisk)
Sift flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Mix together with hand. After you should get a dough texture so now you add the egg! Kneed with hand once again.
Get baking tray and just get some butter and spread all around. Get a bit of the dough and roll into ball then flatten a little; the shape should be small because they spread out in the oven. Don't keep biscuits close to each other otherwise they will get stuck together.
Put in the oven and bake on low heat and take out until you think they are ready, usually when the edges are a bit golden.
Now if you want to make them chocolate chip cookies just add them to the dough mixture and mix in but if you don't have chocolate chips then just get a chocolate bar (cooking chocolate is best) and smash down to small pieces. Add as much as you want as you may want double or triple chocolate chips! And make the pieces as small or big as you want. Then just add to dough mixture and mix again! So simple! If anyone makes them please let me know how they came out! (01/15/2009)
By Sarah C.
Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, oil, and buttermilk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter; place on ungreased baking sheets. Cover, let rise in a warm place, free from drafts, 1 hour. Bake at 400 degrees F for 8 minutes or until lightly browned.
NOTE: Dough may be stored in refrigerator 5 days. Roll and cut, place on baking sheet, and keep at room temperature 1 hour before baking.
This is a wonderful yeast flavored biscuit without all the fuss. Great for Holiday Dinners.
Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.
By Roxanne from Terre Haute, Indiana