New this month
Get the Allrecipes magazine just $5!

Martha White "Hot Rize" Biscuits

MarthaWhite(R)

"With self-rising flour, homemade biscuits are easy and ready in just 30 minutes ."
Added to shopping list. Go to shopping list.

Ingredients

31 m servings 101 cals
Original recipe yields 14 servings (14 biscuits)

Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  2. Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
  3. Bake 10 to 12 minutes or until golden brown. Serve warm.

Footnotes

  • *You can use 1/4 cup Crisco® All-Vegetable Shortening instead of 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening.
  • Variations:
  • OLD-FASHIONED BUTTERMILK BISCUITS: Substitute 3/4 cup plus 2 tablespoons buttermilk for milk; add 1/4 teaspoon baking soda to flour, if desired.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have used this recipe many times so many times that I have it memorized. The biscuits always rise perfectly. I roll the dough out to about one inch, cut them out with my biscuit cutter and the...

Most helpful critical review

biscuits will not rise!!!

Most helpful
Most positive
Least positive
Newest

biscuits will not rise!!!

I tried these before reading the review. They do not rise or look like the picture at all.they didn't taste bad but won't be making again.

I have used this recipe many times so many times that I have it memorized. The biscuits always rise perfectly. I roll the dough out to about one inch, cut them out with my biscuit cutter and the...

I'm a third generation biscuit maker who swears by Martha White self-rising flour for my biscuits, cakes and cornbread. I have never had my biscuits fail to rise. I think perhaps those with non...

LOVED IT! Instead of Crisco, I used the same amount of cold butter that comes in sticks. I just cut the stick up into tiny pieces and used my fingers to mix it into the flour. Then I used but...

Biscuits rose nicely, light and superb with honey!

For the biscuits if they do not rise it is best when using a round cutting disc not to twist it but to shake it otherwise you are sealing the edges shut and the biscuits will not rise. I've ma...

Biscuits did not rise well. Will make again but make rolls bigger making serving half of what it says.