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READY IN 35 mins

Easy Biscuits

Read Reviews (198)

"Three ingredient biscuits." — Brenda

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Measuring All-Purpose Flour

Original recipe makes 1 dozen Change Servings

2 1/4 cups self-rising flour
3/4 cup shortening

1 cup milk

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Directions

Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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It's true. They came out like the KFC biscuits. If yours didn't, here are a few tips: 1. Be sure your self-rising flour is fresh. 2. Double the recipe and pat (not roll) dough out thick. 3. Place close together in baking pan so as they bake, they will touch sides and bake upwards instead of flattening out. My husband said to keep this recipe in our files! Thanks a bunch! Oops, but I should mention that I made these with butter instead of shortening. :)

—hope03

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Most Helpful Critical Review

Jan 13, 2006

These were okay. Plain they were flavorless. With butter and jam they were good. If you don't have self rising flour, use all purpose flour and add 1 teaspoon baking powder and 1/2 teaspoon baking soda. Next time I make these I will add butter to the dough for some more flavor.

—CMKMARSHALL

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218 Ratings

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Sep 25, 2006

I added 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to my regular all purpose flour, and these came out very nicely. They do taste very PLAIN, but they were *perfect* for biscuits and gravy, and I imagine they would be good with jam or honey as well.

—Kimberly

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Dec 07, 2003

This is a good basic bisquit recipe. My favorite part of it was the idea to double the dough. Instead of doubling it, I rolled mine thin and placed one one bisquit ontop of another. This allowed them to pull apart nicely for butter and jelly. I'll do this with all my bisquits from now on.

—Wilbur

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Jan 19, 2004

These biscuits were so easy and turned out just the way I wanted! I've tried dozens of recipes and always end up with hard, dry biscuits. These turned out light and fluffy and tasted great with country gravy or jam. I didn't have the self-rising flour so I used regular flour and added about 1 tablespoon of baking powder and 1 teaspoon of salt. These rose nicely and because of folding the dough over before cutting, they were easy to separate into halves for buttering after baking. My oven runs a little warm, so I only needed to bake for about 15 minutes. Yummy! Thanks, this recipe is a keeper!

—Tammy Jean

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Dec 23, 2003

this were perfect! i have made several batches for my family & they loved them! good, easy & quick! i used butter flavored crisco & they come out even flakier & tastier!!! try this recipe, today!!!

—RAMENGIRL

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Mar 25, 2007

Very easy! An easy, good recipe for first time biscuit makers! Or people like me who have a hard time making biscuits.

—mfbiznit

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Dec 23, 2003

Thanks Brenda...I needed an easy and good biscuit recipe.This one filled the menu nicely.

—TERIMC

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Nutrition

Calories
206 kcal
10%

Carbohydrates
18.3 g
6%

Cholesterol
2 mg
< 1%

Fat
13.4 g
21%

Fiber
0.6 g
3%

Protein
3 g
6%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Biscuits

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 206
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 3.5g 17 %
Cholesterol 2mg < 1 %
Sodium 306mg 12 %
Potassium 60mg 2 %
Total Carbohydrates 18.3g 6 %
Dietary Fiber 0.6g 3 %
Protein 3g 6 %
Sugars 1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 13 %
Iron 11 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 1 %
Magnesium 2 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.