“These turn nice and golden and have a slightly crisp outside with a fluffy, buttery inside. I like these because they taste so good and are healthier than the traditional version, using margarine instead of shortening, butter, or lard. Buttermilk can be subbed for milk for a tangier flavor. Feel free to post pictures, and thanks!!”
READY IN:
22mins
SERVES:
8-16
YIELD:
16 small biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Sift together dry ingredients, then add margarine and cut in until coarse and crumbly like cornmeal.
  3. Add milk and mix with a fork.
  4. On a floured surface, knead gently turning over several times. Roll out to 1/2 inch thickness and cut out biscuits. Place with sides touching on an ungreased cookie sheet.
  5. OR drop by large spoonfuls onto an ungreased baking sheet with sides touching.
  6. Bake for 9-12 minutes, till golden, turning around once halfway through for even browning.
  7. Serve warm with butter and fried chicken!

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