SELF-RISING BISCUITS
Just 3 Ingredients to make these tall fluffy homemade biscuits! Add cheddar cheese for a 4th tasty optional ingredient!
Provided by Heather Perine
Categories Breakfast
Time 24m
Number Of Ingredients 3
Steps:
- Preheat. Heat oven to 450°F/230oC.
- Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.
- Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)
- Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs
- Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
- Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.
- Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 178 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS
Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
Provided by Bettie
Categories All Recipes
Time 26m
Number Of Ingredients 3
Steps:
- Preheat your oven to 450F (232 C)
- Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
- Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
- Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough, but still very thick. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
- Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
- Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
- If desired, spoon melted butter over the top of the baked biscuits.
- Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.
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
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EASY SELF-RISING BISCUITS RECIPE | KING ARTHUR BAKING
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4.6/5 (150)Total Time 20 minsServings 12Calories 100 per serving
- 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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