Tina's E-Z Self-Raising Biscuits

Tina Swain

By
@WisMs

I love easy biscuit recipes that are no-fail! Sausage and biscuits are our guilty pleasure. When either one of us order them when we are out, we usually comment how we like mine better.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

9

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 c
self rising flour
1/4 c
frozen butter or shortening
3/4 c
buttermilk

Directions Step-By-Step

1
Put flour in a bowl. Shred frozen butter or shortening into flour. Toss
2
Add 2/3 cups buttermilk to moisten. If still too dry add more of the reserved buttermilk.
3
Put on floured board. Pat into rectangle. Fold like you would a letter, into thirds. Pat out and fold again 2 more times. Pat out into a 6-7 inch square, take bench scraper or large knife and cut into 9 pieces. Do not saw dough cut straight down. Place on cookie sheet.
4
IF you don't have buttermilk, put one tbsp. vinegar into a measuring cup and add milk to measure 3/4 cup. Let the mixture sit for 5 minutes or until thickened.
5
Bake 42 for 15 minutes If you touch the sides of the biscuits together the sides will be soft and it raise a bit higher. If you place them apart the sides will be crispier...the way I like them.
6
If using for dessert shortcakes, add 3 Tbps sugar to the flour mixture and a teaspoon of vanilla to the milk.

If you want a more savory biscuit for something like Chicken a La King you can mix 1/2 teaspoon dry mustard and a 1/8 teaspoon cayenne with the flour (a pinch or Rosemary or oregano would be good too) add a cup of shredded cheese after you mix in the butter or shortening and prior to adding the milk.
7
If you do not have self-raising flour, you can make your own. 2 cups all purpose flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda and 1/2 teaspoon salt

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy