Biscuits, Tried and True

Georgane Vann


I started making these about 20 years ago. They are a "take" on a famous fast food biscuit.
Most recipes will tell you to be gentle with the dough, but I like to make it tougher so that the biscuits don't crumble on you when you try to butter or slice them.

★★★★★ 1 vote
20 Min
10 Min


2 c
self rising flour
1/2 c
shortening, or butter flavored shortening. or 3/8 c oil
1 tsp
1 tsp
1 Tbsp
baking powder
1 c


1Preheat oven to 425 degrees f

Mix flour, baking powder, salt and sugar in a large mixing bowl. Using fingers work in the shortening until you have a coarse cornmeal like texture. In the picture, I used, butter flavored shortening.
If you use oil- add in after you add the buttermilk.
Add buttermilk and stir with a fork until blended.
2Oil or spray a cookie sheet
I usually just grab up a about 1/4 of a cup in my fingers and roll into a ball -then place it on the sheet and flatten. Other wise if you want- roll out on a floured surface and cut with biscuit cutter.
I turn the biscuits once so that each side is slightly oiled. You should be able to make 8 biscuits.
(as usual though some times different flours need a table spoon more or less- more buttermilk. )
3Place on center rack of the oven and bake for about 12 minutes. You may need to rotate pan after half the time if your oven is like mine and browns in the back before the front browns.
Optional.but delish. brush with melted butter when done.
4You can add 3/4 cup shredded cheddar cheese and 2 tsp of dill , 1 tsp of garlic powder to make excellent dinner biscuits to eat with fish or seafood.

1/4 cup sugar and 1 tsp cinnamon for sweet biscuits.

About this Recipe

Course/Dish: Other Breakfast, Biscuits
Main Ingredient: Flour
Regional Style: Southern
Collection: Food in a Flash
Other Tag: Quick & Easy