- 2 cups all-purpose flour
- 1 tablespoon baking powder (3 teaspoons)
- 1 teaspoon salt
- 1/4 to 1/3 cup shortening
- 2/3 cup milk or buttermilk or yogurt
First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.
Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.
Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.
Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.
Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.
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We used cookie cutters from Easter to make these. They’re good. Kind of “dry” but good. I didn’t have any wax paper so we used foil instead so it wouldn’t mess up the counter. My friends and son LOVED these though top with a sausage patty and an egg!
Are we supposed to melt the shortening before we put it in the flour?
No, you do not melt the shortening. You work it into the flour to get a sort of crumbly mixture. Susanne
Can I use butter or margarine in the place of shortening?
I have used butter and margarine in place of shortening many times! I’ve used this very recipe for quite awhile. I son says mommy make the best!
I am wondering can you freeze them after you cut them out and then just pop them into the oven when you need them? If so how long can you keep them in the freezer?
You sure can. I’d recommend using them within 6 months of freezing them.
I think I have just found my favorite web site ever! I dont want fancy stuff I want stuff my kids will eat and my husband can enjoy. I want to learn how to frie chicken.
I wanted to say thanks! I am enjoying my biscuits and country gravy! They happen to be the second best in my life next to my grandmothers and the closest i might add! keep up the great work!
How do you make your “country gravy”?
I make country gravy 2 ways, a white gravy or a bacon gravy.
The white gravy:
1/3 cup veg oil (these are estimates because I don’t actually measure)
1 cup flour
1 cup milk
Heat the oil in a small pot
Start adding flour while mixing. Then add the milk while stirring. Keep an eye on the gravy, if u need it thicker add a little more flour, need it thinner, add more milk.
For bacon gravy, I cook a whole package of bacon and set it aside. I use all the bacon grease in place of the oil and pretty much do the same as the white gravy.
Hope that makes sense.
Do you use self rising flour or all purpose?
I have a problem with bisquits and corn bread it crumbles, I dont know what I am doing wrong, please reply. Mitch.
THE PROBLEM MY DEAR IS TOO MUCH SHORTNING
On the Home made biscuits
Do you use self rising flour or all purpose?
I just made this recipe for the first time, and for the first time in my LIFE I mad biscuits instead of hockey pucks. I’ve been trying for more than 10 years to find a recipe that I could actually make, and with the help of a friend online via webcam and this recipe I think I finally figured it out! Thanks!
well, I am a fantastic cook with everything but biscuits. I attempted these and FAILED! although…they sure smelled good
Cut the dough into diamonds using a pizza cutter or plain ol’ butter knife. No need to re-work the dough for second and third cuttings.
I DONT SEE WHY NOT….I HAVE SUBSTITUTED MARGARINE AND IT WORKS JUST A WELL AND GIVES IT A BUTTERY TASTE TO BOOT
Susanne, I am not very good at the kneading part of making bread, but love to use my bread machine to do the “dirty work” for me then I just roll out and cut. Do I need to make any adjustments to this recipe to do it in my bread machine for the mixing/kneading?
“Quick breads” such as biscuits are made with baking powder and/or baking sodas as the leavening and should only be kneaded (or stirred if they are batters) enough to incorporate all the ingredients into a soft dough (the “exactly 10 times. No more, no less” in this recipe.) Your bread machine will seriously over-knead biscuit dough and give you door-stops instead of biscuits. Save the bread machine for yeast breads.
OMG these were delicious! I didnt even roll them out and layered them (I should have tho) Never the less they were great! I couldnt of asked for a better recipe for plain biscuits. Now to get a hold of the Red Lobster recipe..Hehe
Bisquick brand baking mix has a recipe similar to The Red Lobster biscuits. Hopefully you can get it online from them. I think it’s just called cheese-garlic biscuits. I accidentally added the butter and garlic to the dough, so brushed more on the tops, and that’s what I still do because they are so good!
you can find the recipe for Red lobster biscuits on the Allrecipes.com link and look for “Old Bay biscuits”. Check the reviews after you read the recipe.
Red Lobster Biscuits:
2 1/2 cups bisquick baking mix
4 tbs cold butter
1 heaping cup grated cheese
3/4 cup cold whole milk
1/4 tsp garlic powder
To Brush on top
2 tbs melted butter
1/2 tsp garlic powder
1/4 teaspoon parsley flakes
pinch salt
oven 400
-Combine bisquick w/ cold butter in med bowl. use pastry cutter or large fork ( leave small chunks of butter the size of peas)
- Add cheddar,milk and 1/4 teaspoon garlic. Mix by hand. Careful not to over mix.
-Drop 1/4 cup portions onto an un greased sheet w ice cream scoop. Bake 15-17 min or till tops are light brown.
in small bowl: melt 2 tbs butter, stir in garlic and parsley. Brush on top of cooked biscuits.
If you were using butter would I use the same amount as if using shortening?
ChristinaLynn – no don’t use your bread machine. Biscuits are better the less they are handled so a bread machine would over work the dough. So do like the recipe says only knead 10 times no more. I usually do less.
If you can’t find the recipe for garlic cheddar biscuits……
Add shredded cheddar cheese to your dough. Make drop biscuits. While they cook, melt your butter, and add some garlic powder, just as if you were making garlic butter for bread or noodles.As soon as the biscuits come out of the oven, put the garlic butter on top (I use a pastry brush, a spoon would work in a pinch, but not very well).
Another idea for biscuits is to add cinnamon and raisins to the dough, and glaze with a white glaze (milk/ powdered sugar).
For the holidays how about craisins inside and a glaze made from orange juice instead of milk?
I made the drop biscuits and they are to die for. I used milk once, and yogurt once…also did the cheese ones as well. Thank you!
Can I substitute the milk for soy milk and if I do that do I have to increase the shortening?
Soy milk should work fine. No, do not increase shortening.
Can substitute margarine for the shortening and if so, would I use the same amount?
I just found this web site and love reading from others
Sorry left name off try again I’m trying the biscuits and I love reading from others just found this web site
i noticed it was asked a couple times what type of flour should be used but i havent seen an answer for that question i would like to try the recipe but i’m not sure what type of flour i should be using.
Thank you, Shannon. I have changed the ingredients to say “all-purpose flour.” Normally, when a recipe calls for baking powder and salt, the recipe would use all-purpose flour. “Self-rising flour” is flour that already has baking powder and salt added. Thanks for alerting me to this question.
For all of you super busy cooks out there don’t forget that you can mix the dry ingredients together in the morning if it is convenient and then just before dinner put in the milk to make you biscuits!
Can I make night before. Refrigerate the dough then roll out, cut, and bake next morning? Let me know ASAP I’m planning on it tonight
yes you can
Has anyone ever tried making these with half wheat flour and half AP?
As a Southerner I want to suggest that if you want really good biscuits, you should use lard instead of shortening or butter. Shortening is tasteless and butter adds unwanted water.
Using self-rising flour makes the job a bit easier because the salt and baking powder are already in it.
Finally, for the tenderest biscuits of all, use cake flour.
I thin the HBHW newsletter is one of then most practical and entertaining things on the web!
So there!
Larry Hamby
This recipe is very similar to my recipe for biscuits and my family loves them. I use it in several ways. As a top for chicken potpie or hamburger potpie, or everyones favorite, as the crust for pizza. If you spread it very thin, it will cook up dense and delicious. It is also quicker than yeast, which I usually use. Since we love it so much, I thought Id pass it on.
I use all porpose.
I have trouble rolling biscuits out, so I add about 1/4 cup more of milk to make drop biscuits instead. You just drop the dough by tablespoonfuls onto a cookie sheet like you would do for cookies and bake for 10 to 15 minutes. We have biscuits and sausage or eggs for dinner a few times each month. Kelli makes homemade jelly for us (she just finished making strawberry jelly!) .and it’s delicious! My family never minds having such a simple meal when the biscuits and the jelly are homemade. It’s more nutritious, tastes better, and costs less than using mixes or store-bought jelly. I do roll out and cut the biscuits for special occasions or when I have help.
Yum! Can I come to dinner at your house on biscuit night?
I have a couple of pesky bad disks in my lower back that keep me from standing to long these days,so I use a family recipe for drop biscuits. The flour,baking powder & salt are the same as above,add 1 tsp sugar,mix together. In a measuring cup,beat up 1 lg egg,add 1/3 cup of melted lard[or corn oil] & 3/4 C milk or cream,mix well and pour over the dry ingredients,stir together lightly.Drop spoonsful [Iuse a 2 oz.scoop 1/4 C] onto a buttered cookie sheet.Bake at 450 for 12- 15 minutes,give or take. You can also add bacon pieces,diced ham,cheese etc.to the dry ingredients.sometimes I mix in garlic powder,Italian seasoning & parmesean cheese[in the jar] to the dry ingredients,and when they come out of the oven baste with garlic butter.We like these with spaghetti and meatsauce..
I saw this easy recipe and had to try it despite not having milk or buttermilk on hand. I used coffee creamer (cooffeemate) and the biscuits turned out great.
The best biscuit recipe ever has 2 ingredients, equal parts of self rising flour and heavy whipping cream. Roll out and bake just like any other biscuit recipe. they are so good and so easy! Try it!!
your site is awesome, biscuits are awesome, and so easy items are always in the house which is perfect.
Easy To Separate Biscuits
This method was taught to me by my mom…..only way she made them.
After mixing the biscuit dough, roll or press it out to 1/4″ – 1/3″ thick.
Brush the entire top of the biscuit dough with melted butter or margarine.
Fold the biscuit dough in 1/2….so the melted butter or margarine is on the inside.
Roll or press down gently.
Cut out the size biscuits you want.
After cooking, the biscuits are easy to divide into halves…….just pull apart. No cutting is required.
this is a great site simple and good im getting ready to make some right now
I don’t know what i did wrong, but mine turned out like hockey pucks!! The second time I tried they fell just crumbled!!! I think I will stay with canned biscuits!!!
do you have to use shorten or can we use butter or margrein and if so how much.i have no shorten and we want biscuits tonight to go with dinner pot roast with potatoes onions and green peppers and other secret ingredient. lots of yummy juices ready to be soaked up by some hot biscuits.
I have never had any luck with from scratch biscuits before but they are a must have for homemade stuffing. I found this recipe and they turned out perfect and delicious! Thank you so much. Happy Thanksgiving
Used to have problems with biscuits turning out crumbly. When I learned to make my dough wetter they turned out great. If you don’t have buttermilk add a tablespoon of vinegar to your milk! I make them in an iron skillet at 450 degrees for 12 minutes
I have tried your recipe and loved it, but if you want a bisquit like Hardee’s make, here is my recipe.
Use bisquick and make a double batch. Substitute butter milk for regular milk, heat the milk in a microwave, remove 1/3 cup, add a teaspoon of sugar to the smaller amount and a packet of yeast. Mix one cup crisco with the Bisquick then add all the milk. Knead into a ball until thoroughly mixed. Roll out and cut into desired size bisquits. Brush with egg yolk and let rise about 2 hours. Bake as directed and brush with melfted butter when done.
As a Hillbilly Housewife and the oldest daughter of a Southern Appalachian woman born and bred, I have to say this is not how a lot of hillbilly housewives make their biscuits. The premise is similiar but not the same. My mom, who is now 86 years young, once made the lightest fluffiest biscuits you ever hoped to eat. I stood by her side for years and watched her do it. I’ve never seen anyone else make them exactly like this but I have heard of folks doing it the way she did. She had a “well of flour” in a pan that she kept there. She sifted her new flour into that and poured her buttermilk and melted shortening into that newly sifted flour. She used a regular fork to stir the dough and and when it was of a certain consistency she would begin to knead the dough by folding it over and patting it down with the back of her hand and then turning the pan and folding it and patting it again. She then “pinched” the biscuit dough into her hand (no rolling it out and cutting it) and she bounced the biscuit ball between each hand twice and placed it in a preheated pan with melted shortening in the bottom. She then gently patted the balls down slightly. She cozied each biscuit right up against the others and finished them all off with a melted shortening on top to help them brown. The shortening in the pan and on top made a flaky crusty brown top and bottom which I loved. The pans she used had been used for years and were dark pans by the time I was born. Mom always said that the amount of shortening helped make the biscuits more fluffy and light. They were delicious and known all around. They were similiar to what some folks call “cat head” southern biscuits. Add some spiced cooked apples over them and nothing better.
These are easy and yummy. I added some Lawery’s Garlic salt to mine to make gralic buscuits. MMMMM!!! With some slices of crunchy bacon in the middle of buscuit after I buttered it. I’m stuffed! Thanks, Darla
Though I used 2 cups of flour, I wound up with something distinctly cookie-dough texture that was far, far too sticky to knead. In the end I had to add quite a bit more flour to get it to knead but they turned out marvelous!
I’m thinking it may have had something to do with metric cups vs imperial cups (the ones used in the US).
Have you ever tried substituting bacon grease in place of the shortening? I was told as a kid in boys foods (1974) that it was good that way. Of course it would be crazy rich with cholesterol.
I have never made biscuits from scratch before. I tried these and they turned out GREAT! I used less salt (about 1/4 tsp) because that’s all I had left but they were still great. I used milk but want to try with buttermilk next time I make them… which will be soon!