Prep 10 mins
Cook 12 mins
These turn nice and golden and have a slightly crisp outside with a fluffy, buttery inside. I like these because they taste so good and are healthier than the traditional version, using margarine instead of shortening, butter, or lard. Buttermilk can be subbed for milk for a tangier flavor. Feel free to post pictures, and thanks!!
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons margarine (stick)
- 3⁄4 cup milk
- Preheat oven to 450°F.
- Sift together dry ingredients, then add margarine and cut in until coarse and crumbly like cornmeal.
- Add milk and mix with a fork.
- On a floured surface, knead gently turning over several times. Roll out to 1/2 inch thickness and cut out biscuits. Place with sides touching on an ungreased cookie sheet.
- OR drop by large spoonfuls onto an ungreased baking sheet with sides touching.
- Bake for 9-12 minutes, till golden, turning around once halfway through for even browning.
- Serve warm with butter and fried chicken!
I made these biscuits for breakfast this morning and all I have to say is WOW!!!!!!. I have been looking for a GOOD recipe and I have finally found it. I made the cut out biscuits and they were perfect. I only made a few teeny weenie adjustment: I beat an egg in with the milk before I added it to my flour mixture, I used a stick (8 tablespoons) of butter instead of margarine and I didn't roll my mixture. When I turned it onto my floured surface I gently kneaded it just to incorporate some of the flour because I still wanted it to be somewhat moist.After that I just patted and pressed it out to the thickness I wanted. I was able to cut a dozen med sizebiscuits. Boy did they fluff up! These are the best and the easiest biscuits I have EVER made and I have made my share. Thank you God's Sugarcookie
I found this because a well meaning relative went to the store to get butter for biscuits and came back with stick margarine. I was extremely skeptical when I made this (tripled the recipe for reunion) and everyone loved them. They were extremely fluffy and not tough at all. Thank you!
I have never made this type of biscuit before, I made a double batch and my family inhaled them. They could not believe how good they were and how easy they are to make. The only change I made was to use homemade unsweetened almond milk. Thanks for the recipe.