Biscuits for Biscuits and Gravy

Biscuits for Biscuits and Gravy

  • Prep Time: 0 mins
  • Total Time: 8 mins
  • Yield: 20(2 inch) biscuits

    • About This Recipe

    “homemade biscuits”

    Ingredients

  • 2cupsself-rising flour
  • 1tablespoonbaking powder
  • 2teaspoonssugar
  • 1teaspoonsalt
  • 1/3 cupshortening
  • 2/3 cupwhole milk

    • Directions

  • Sift dry ingredients into mixing bowl.
  • Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like “meal.” Stir in almost all the milk.
  • If dough does not seem pliable, add the remaining milk.
  • Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
  • Too much handling makes tough biscuits.
  • Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
  • Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
  • Bake 10 to 12 minutes at 450 degrees.
  • ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
  • Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
  • Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
  • When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
  • Roll out and cut with a biscuit cutter and place in a greased pan.
  • Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).

    • Reviews

  • “These are so great.They only took a few minutes and my mouth is still drooling.I doubled the recipe and was terribly sorry I didn’t triple it.I will be making these OFTEN.My husband has already requested a repeat for tomorrow.If you try these, you won’t be sorry.I didn’t cut them out.I pressed the dough out on a cookie sheet and used a pizza cutter to cut into squares.EASY AND FAST.”

  • “Delicious!!Made it for a Christmas Breakfst and everyone loved them!!”

  • “Inspired by Chef Dee’s photo, I used the dough to top a turkey pot pie. It was very easy to work with and I rolled it out in a Ziplock freezer bag and it fit on top of my baking dish. I did substitute 1 tablespoon butter with 4 tablespoons shortening, since I was “short” on the shortening.Update: I don’t remember using self-rising flour for this recipe, just regular all-purpose plus 1 tbs. baking powder.Roxygirl”

  • “There are somehow two recipes strung together on this page (#3857).I am reviewing the first one – steps 1 to 8.They are not very good.The flavor is OK, but there is not enough leaven so they are quite firm and flat.If I were to try again, I would double the baking powder.But there is no need to try again, with so many really good biscuit recipes out there.”

  • “This was easy and quick, but not one of my favorites.Biscuits were dry with no flavor. The recipe did not yeild as much, I only got a bakers dozen. I am still in search for the perfect biscuit.”

  • “The biscuits were soft, tasty, and everyone loved them. In a household where several are gluten sensitive I adapted this recipe. I freshly milled amaranth for the flour and substituted butter for shortening. I suppose I should just write a new recipe. Thanks for the inspiration and delicious biscuits.”

  • “It took me awhile to figure out that sweet milk meant regular milk… not a southern girl… but this is a wonderful recipe! It has replaced my biscuit recipe for topping chicken pot pie too!”

  • “These were great, family loved them, thanks for sharing!”

  • “Yummy!!”

  • “These are PERFECT! I followed the recipe exactly, making with regular milk,don’t know what “sweet milk” is.So good and great!”

  • “These were good.Easy to make!Thanks for the recipe!”

  • “We had never had “biscuits” before, so I thought I would give them a try with the dish we had tonight. We loved them! We’ll definately be making these again. Thanks for introducing us to this yummy addition to our meal!”

  • “These were easy and tasty! I did not have any yeast to make biscuits for our dinner, so I made these. I made two batches- one the original way and one with pesto sauce mixed in. YUM.”

  • “My biscuits usually come out more like hockey pucks, but these actually worked for me!Very tender, and good flavor.I used all but 1 tablespoon of the milk, and as another reviewer noted, they didn’t need any kneading.I just patted them into a thin rectangle and cut out.Thanks for a great recipe!”

  • “I didnt get twenty… I got twelve. Which is great.. The recipe my grand gave me you end up with 60 easy four inch biscuits. They are great and tasty.. but OMG you get alot. This recipe works far better although a different texture. They were light and fluffy however. Good taste, pretty in presentation and easy to make. THanks for posting”

  • “These were good biscuits. They don’t really rise, so are more dense flat biscuits but pair well with sausage gravy. Nice and easy, but will continue to look for another recipe that is more suited to our tastes. Thanks for sharing!”

  • “Gone ! I turned my back for a couple minutes, and they were all gone. Must have been great for my family to munch them down so fast.Easy dough to make . Pretty biscuits .Thanks Debbie”

  • “Very tender biscuits.Nice, quick recipe and the dough was easy to work with.I substituted buttermilk for the sweet milk.”

  • “Terrific….used a cast iron skillet to bake them in, and then slathered them with sausage gravy. Heavenly comfort food. Thanks for posting!”

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