Recipe by Debbie Rowe
"These biscuits are very easy to make and are very good."
Watch video tips and tricks
butter or margarine
No self-rising flour? Add 1 TBSP baking powder and 1/2-1 tsp salt. I also added about a tsp of sugar. They were good and easy and kept for a couple of days.
Just not a very good biscuit recipe. If you "drop by rounded teaspoons", you'll end up with 60 teaspoon-sized biscuits. Round them by hand instead into small patties. They will double in size when baked.
I reduced margerine to 1 tbsp, added 1tbspn of Crisco shortening to recipe, added abt 2 tspns of sugar and 1 tsp of salt. I used whole cultured buttermilk and mixed well by hand until dough was still sticky to hands. Now here's a little trick to use. Clean hands well, coat hands generously with fresh flour and grab a handfull of dough and roll to a patty like form. Place them into a round cake pan making sure they touch each other. Let set for ten mins or so and then gently brush a smal amount of margerine over tops of dough. Bake for abt 20 mins at 425 deg or until tops are browned. Serve hot and enjoy...
This recipe was fast, easy, and vry tastey! I didn't have self-rising flour so I added some baking powder and salt; nor did I have buttermilk so I just added some vinegar to regular milk. Turned out great. I do recommend rolling dough into smooth balls before baking. Excellent!
This is a really good, quick recipe. Milk is good in this recipe instead of Buttermilk. mmmmmm...
Very quick and simple recipe. I don't like cutting butter into flour, so I melted the butter beforehand and rolled out the dough and cut the biscuits out. They were really good.
I made these for Easter dinner, & they were an unequivacal hit with the whole family (who seldom agree on anything!) Great with country ham, with sorghum syrup, & esp with strawberries for shortcake (I am making them again right now, with a strawberry rhubarb topping).
I used self-rising flour, so I used unsalted margarine, which I would recommend, if you are using self-rising flour as I did or adding salt.
I also used reconstituted dried buttermilk, which gave excellent results.
I finally made a homemade biscuit that everyone thought was better than Cracker Barrell's!
Really great taste & super easy.
Good basic recipe! Very fast, easy, and the dough is neat, somewhere between a traditional drop biscuit and a rolled biscuit consistancy. They cooked up with a nice texture, but were a little lacking in flavor in spite of adding some vanilla. Great with jelly! Great in a time pinch.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 72
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to turn four basic ingredients into light, fluffy biscuits.
See how easy it is to make fluffy, flakey homemade biscuits.
See the trick to making huge fluffy biscuits.