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Self-Rising Biscuits

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

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( 29 Ratings)

29 Ratings

5 Stars 69%

4 Stars 14%

3 Stars

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Member Reviews ( 9 )

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Prep Time 15 min
Total Time 30 min
Servings 14

Ingredients

2: cups Gold Medal® self-rising flour

1/4: cup shortening

3/4: cup milk

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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit

Calories: 100
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 230mg; 230%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 11/25/2012 2:23:53 AM REPORT ABUSE auntbea said:

Rating:

I got married the year of 1962 I had a Stanly Party got points and the first item I picked out was Betty Crockers Cook Book and still use it till this day. I learn how to cook from it and these Biscuits were my first Recipe I did and I still making them till this day I am 66 years old and every Sunday I make my husband his Sausage Gravy and Biscuits with his couple of eggs he is 72 years old and he is like a little boy in a candy store on Sunday Morning. Thanks for letting me share my little story with you!!! Thank you Betty Crocker for helping me cook !!! May God Bless to all, auntbea P.S. I add a little Butter or Good Margarine such as ( Land Of Lakes Butter Or ) Margarine ) I add it to my Mixture before rolling make sure to let your Biscuits touch helps them to rise also take your thumb press down in middle of Biscuits lightly this helps too !!!

This reply was: Helpful Inspiring

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