Company Cloud Biscuits
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12-16 biscuits
- Serves:
- 4-6
ingredients
- 2 cups flour
- 1⁄2 cup shortening
- 2⁄3 cup milk
- 1 egg
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
directions
- Preheat oven to 450 degrees.
- Mix dry ingredients.
- Cut in shorting with a pastry blender or a couple butter knives.
- Stir in milk and egg.
- Knead with flour until doughy (not so sticky).
- Roll out 3/4 to 1 inch and cut with biscuit cutter.
- Place close together on an ungreased cookie sheet.
- Bake for 10-15 minutes until the tops begin to brown.
- (check the bottoms to make sure they're cooked through).
- I usually double this recipe if I'm making them for a main course (biscuits & gravy) or use as is for a dinner bread with the meal.
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Reviews
-
We did not like these at all. Perhaps it's becoz we are southerners and always eat biscuits made with buttermilk. I have never heard of adding an egg to a biscuit recipe but I am adventurous! I can usually tell if a recipe will be good and I do usually change something. I will try something new also. I was unsure about this recipe but gave it a try becoz of the comment that the author wrote..I DON'T know everything.. Perhaps I did something wrong..Anyway, this recipe did not work for me. TexasChef Judi Coleman
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Well Tara, your Mom sure had a winner with this one. I've been trying differant biscuit recipes for years trying to find just the right one that would be light, fluffy and still hold up to DH's favorite breakfast of biscuits and gravy. Well, I think my search is over as this is about as perfect as you can get and so easy. I can throw them together right before breaksfast and they come out perfect. Nice towering biscuits that are light and fluffy and hold up to anything. Thanks so much for posting.
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I'm with you! These are the BEST! I researched many biscuit recipes; this is the one I've used for many years. The egg gives the biscuits a rich flavor and a nice golden color. They are perfect for savory or sweet dishes. Under creamed chicken, WOW! I made these twice this week, decided to post the recipe and found it already here. More people need to try this; it's a keeper! . . . Janet
RECIPE SUBMITTED BY
I love four things; my family & friends, photography, thrift stores and cooking! I enjoy making up my own recipes and trying new things with old recipes.