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Betty Crocker
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Self-Rising Biscuits

Self-Rising Biscuits

Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.

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(27 Ratings)

27 Ratings

5 spoons 74%

4 spoons 11%

3 spoons 4%

2 spoons 4%

1 spoons 7%

Member Reviews (8)
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  • PREP TIME

    15 Min

  • TOTAL TIME

    30 Min

  • SERVINGS

    14

 

2
cups Gold Medal® self-rising flour
1/4
cup shortening
3/4
cup milk
  • 1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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 On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
  • 3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
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Expert Tips

For Buttermilk Biscuits, use 3/4 cup plus 2 tablespoons buttermilk for the milk and add 1/4 teaspoon baking soda. Buttermilk biscuits have a slightly softer texture and a tangier flavor then regular biscuits made with milk.

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Nutrition Information:

Nutrition Information:

1 Serving (1 Biscuit)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 10.00%;
  • Iron 6.00%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1/2 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 8 Reviews View All
Posted 8/30/2011 8:34:53 PM REPORT ABUSE seamstressmama said:
Rating:
I was so proud of the first batch of these self rising biscuits. they were light and had good texture. i worked the shortening into the flour with my hands instead of a pastry cutter, faster and easier. i baked them in a heated iron skillet oiled with bacon drippings. you talk about delicious they were a hit.
This reply was: Helpful  Inspiring
Posted 7/3/2011 7:43:48 PM REPORT ABUSE YMSOLIS said:
Rating:
These biscuits are great,fast and easy. I did find that if you cut them with out twisting the cutter you will get a better rise. By twisting it seals the edges and makes a shorter biscuit.
This reply was: Helpful  Inspiring
Posted 3/5/2011 2:03:30 PM REPORT ABUSE INUKEM said:
Rating:
I followed the directions on the Gold Medal Self-rising flour bag to a T and mine didn't rise. Can someone help me out here? What did I do wrong.
This reply was: Helpful  Inspiring
1 - 3 of 8 Reviews View All
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