Ready in 45 minutes
I'm one of those guys that really loves biscuits. I discovered, however, that if I wanted them on a regular basis, I had better learn to make them myself. For some reason, even cooks that are considered REALLY good cooks, often can't make biscuits! I really don't understand why, though, these are EASY! There's no reason to settle for those substandard biscuits you find in the dairy case. This recipe is SO easy and quick, once you get the hang of it, that there's no reason not to make them from scratch. After a while, if you make them often enough, you will get to the point where you don't have to measure the ingredients . . . you can tell from the "feel" of the dough when you have it right. Don't worry though . . . just stick to the amounts below and you'll do fine! I have tried it with prepared baking mixes also . . . "Bisquick" is my personal favorite, and I can't really tell the difference. Except the price, of course! It's MUCH cheaper to mix it up from scratch.
"I use real butter and add some sugar. Also, you can use water instead of milk and they are a bit lighter. If you leave the dough thick you will get much fluffier bisquits. I have also used self rising flour with baking power (doubling up) and they have worked also. Hard to mess them up in truth. :)"
Preheat the oven to 425°F.
Mix all the dry ingredients together in a bowl.
With a pastry blender, or two knives cut the shortening into the dry mixture until it has the consistency of coarse cornmeal. (I've seen this done with two butter knives, but personally, I'd be lost without a pastry blender!) Add the milk while gently stirring with a fork. The dough that forms should be soft, but not sticky. You may have to add a little more or less depending on the temperature and humidity of your kitchen. You'll have to experiment until you learn the "feel" of the dough. Knead the dough on a floured board until smooth. DO NOT OVERWORK! Overworked biscuits will be tough! A friend of mine once said "Just flip it over and smack it twice . . . .don't work it no more!" Roll out the dough, or pat it flat. Cut with a biscuit cutter or a glass tumbler and place on a lightly greased baking sheet about 1 inch apart. This recipe makes about a dozen biscuits about 3 inches across and a half inch tall (unbaked). You can make them thicker, of course, but remember that they
will rise up as they bake. Bake 12-15 minutes, or until golden brown.
Serve these with Frank's Famous Sausage Gravy . . . but you had better make a double batch! You wouldn't want to make that combo every day, though . . . too much fat and cholesterol!
lisazazzarino 2y ago
clownabout64 2y agoMade this and used it for our pizza crust and it was awsome
giannicooley 3y agoMade it just the way the recipe said and it tasted like flour. Really dissapointed. :/
jmcburns 3y agoAwesome! But no need to roll it out, just drop it in mounds on the cookie sheet and they taste great. I added more milk so it's goopy and it was ver good.
texasman77 4y agoI use real butter and add some sugar. Also, you can use water instead of milk and they are a bit lighter. If you leave the dough thick you will get much fluffier bisquits. I have also used self rising flour with baking power (doubling up) and they have worked also. Hard to mess them up in truth. :)
Monique1978 5y agoVery easy to make and taste good! I have also made this adding a tablespoon of garlic powder and a little less then a half cup of sharp cheddar for a yummy twist
Colbourm 7y agodry, flat, heavy.
sunnyd36 8y agoThese were to flat for me. I like my biscuits high and fluffy. They were OK Other than that.
Poppysangel 9y agoThis recipe was awsome! Thanks Frank I substituted 1 can of evaporated milk for the milk and had to add more water since it was so thick. I had to double the recipe so I could freeze it for later use. Thanks for sharing this.
lilsip 10y agoYummy! These bisquits are so good and sooo easy. I love them with some butter and grape jelly!