Total Time
27mins
Prep 15 mins
Cook 12 mins

I make these alot, and if you're in a hurry, it's really simple to use the drop biscuit method.

Ingredients Nutrition

Directions

  1. Combine four, baking powder, and salt; cut in shortening with pastry blender until mixture looks like coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, knead lightly 4 or 5 times.
  2. Roll dough to 1/2 inch thickness, cut with a 2 inch biscuit cutter, or you can use a drinking glass, cup, mug, etc. Place on lightly greased baking sheet. Bake at 425F 12 minutes or until lightly browned.
  3. DROP BISCUITS: Increase milk to 1 cup. Drop dough by large tablespoonfuls onto a lightly greased baking sheet, bake as above.

Reviews

(2)
Most Helpful

This is a very good recipe. It works well with wheat, barley, kamut and spelt flours also.

mtilton May 20, 2007

super good, added a little garlis salt before putting in oven, came out wonderfully. best biscuit recipe i have found yet

brookeba July 02, 2006

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