Stir and Roll Biscuits (Betty Crocker Cookbook)

"I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!"
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Ready In:
16 1 3/4 inch biscuits




  • Heat oven to 450 degrees.
  • Measure and sift (important!) dry ingredients into bowl.
  • Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
  • Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
  • To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
  • Pat or roll the dough until it's 1/2 inch thick.
  • Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
  • Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!

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  1. The original recipe was: 2 cups flour 2 tsp baking powder 1 tsp. salt 1/4 tsp. baking soda 1/3 cup oil (preference is peanut) 2/3 cup of butter milk (the reaction between the bp, bs and milk make for a lighter biscuit. you can sour the milk to accomplish the same thing. 2 tbsp sour cream in the milk) Baking time 12 minutes @ 425 F I add 1/2 cup of grated old cheddar cheese. work it into the dry ingredients to break it up. Alternately you can add any number of herbs to enhance the stew or soup you are serving them with.



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