Selfrisingbiscuits Recipes
SELF-RISING BISCUITS
Steps:
- (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)Preheat the oven to 475 F.In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
SELF RISING BISCUITS
Make and share this Self Rising Biscuits recipe from Food.com.
Provided by Rhonda O
Categories Breads
Time 27m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix together.
- Place onto floured surface.
- Roll to 1/2 inch thickness.
- Cut.
- Bake at 450 for 10 to 12 minutes.
SELF-RISING BISCUITS
Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 14
Number Of Ingredients 3
Steps:
- Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
- On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
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- Work in the butter or shortening just until crumbs are the size of large peas., Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed., Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking., Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick., Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.
- Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps., If you've used a round cutter, pat the scraps together, and cut additional biscuits., Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits.
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