Tina's E-Z Self-Raising Biscuits
By
Tina Swain
@WisMs
13
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.
Ingredients
-
2 cself rising flour
-
1/4 cfrozen butter or shortening
-
3/4 cbuttermilk
How to Make Tina's E-Z Self-Raising Biscuits
- Put flour in a bowl. Shred frozen butter or shortening into flour. Toss
- Add 2/3 cups buttermilk to moisten. If still too dry add more of the reserved buttermilk.
- 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.
- 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.
- 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.
- 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. - 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
