Betty's Biscuits Supreme

Betty's Biscuits Supreme created by cathyfood

These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 425°F.
  • 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 using just enough to make a soft, puffy dough easy to roll out.
  • Knead quickly on a lightly 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.
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RECIPE MADE WITH LOVE BY

@John Padfield
Contributor
@John Padfield
Contributor
"These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter."

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  1. cathyfood
    I also got this recipe from Better Homes & Gardens. Mine calls for 3 teaspoons baking powder, and I bake them at 450 degrees F., on the convection setting, on a sheet pan lined with parchment. They rose up so nicely! I think the cream of tartar gives them their soft, tender texture. I got 11 biscuits, 2 1/2" diameter.
    • Review photo by cathyfood
  2. Sweetiebarbara
    I have been making this exact recipe from Better Homes & Gardens Cook Book since 1964! My directions are slightly different, and the temp is for 450F
  3. lori_sonne
    I substituted 1/3 of the flour with whole wheat, grated in actual butter that I'd frozen before cutting it in, and used a combination of soy and butter milk in place of the milk. I had to add more of the buttermilk, as the whole wheat flour tends to absorb more liquid, and it was a really low humidity day here. The biscuits really popped, and the flavor was exceptional! I converted this recipe to make 24, and everything worked out well.
  4. lori_sonne
    I substituted 1/3 of the flour with whole wheat, grated in actual butter that I'd frozen before cutting it in, and used a combination of soy and butter milk in place of the milk. I had to add more of the buttermilk, as the whole wheat flour tends to absorb more liquid, and it was a really low humidity day here. The biscuits really popped, and the flavor was exceptional! I converted this recipe to make 24, and everything worked out well.
  5. Enobmah
    These turned out very tender. Easy to make.
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