How to make it

  • Preheat oven to 425 while mixing biscuits
  • Mix all dry ingredients together and sift into mixing bowl
  • Drop in cold buter and cut in with pastry blender until dough resembles smll crumbs
  • Add milk all at once and stir with a fork untildoughholds together
  • Turn out on lightly floured surface and GENTLY knead about 12 - 14 times, less than one minute
  • Dough should be smooth and soft and not sticky.
  • Pat into 8 inch square, about 1/2 inch thick
  • With a sharp knife divide dough into 16 squares, or use a round cutter to make biscuits
  • For soft biscuits place next to each other (touching) in ungreased cake pan.
  • For browner, crustier biscuits, place one inch apart on ungeased baking pan.
  • Bake at 425 for about 15 minutes.
  • Serve hot

Reviews & Comments 5

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    " It was excellent "
    pointsevenout ate it and said...
    These biscuits are light and well risen too.
    See Transfat Free Healthy Biscuits for expanded expoundings.
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    " It was excellent "
    shecooks4u ate it and said...
    this really is the only way to eat them...but i use buttermilk instead which is actually healthier (lowfat) than regular milk...good simple recipe!
    Was this review helpful? Yes Flag
  • sunny 11 years ago
    Great recipe - I love good biscuits and to get them just right I've always used shortning. I'll look forward to trying these. = )
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  • krumkake 11 years ago
    Butter biscuits - love it!
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  • borinda 11 years ago
    As ever - I love the way you think. Without the shortening biscuits suddenly become very appealing to me. If you provide the recipe then I know they will be great.
    The jelly, too, sounds divine.

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  • chefjeb 11 years ago
    That's homemade blackberry jelly in the photo. You can doubleclick photo to enlarge. Tasty!
    Was this review helpful? Yes Flag

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