Self-Rising Biscuits

Self-Rising Biscuits

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

14

biscuits

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.
Makes 14 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.

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*:
    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.