Mary's Biscuits

"These biscuits are a "must" to go along with My Dad's Favorite Chicken & Noodles. They are also good with butter & jam, or honey, or ......."
 
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Ready In:
42mins
Ingredients:
7
Yields:
12 biscuits
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ingredients

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directions

  • Combine dry ingredients in a large bowl.
  • Cut in shortening with a pastry blender, until mixture resembles coarse crumbs.
  • Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold).
  • Make a well in the center of the mixture& add milk all at once.
  • Stir just until dough clings together.
  • Preheat oven to 450F degrees.
  • On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough).
  • Roll or pat dough to 1/2" thickness.
  • Cut with a floured 2 1/2" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut.
  • Transfer biscuits to an ungreased baking sheet.
  • Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit.
  • Bake 10-12 minutes or until golden.
  • Remove to wire rack to cool completely.
  • *Note:Placing biscuits close together on baking sheet helps them to rise, as they"climb" on each other.
  • Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.

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Reviews

  1. These biscuits were easy to make and very tasty. Everyone in my family enjoyed them. I didn't have any "butter flavored" crisco so I used regular and they were fine. Next time I'm out shopping I'll pick some up and try them with the butter flavor. Thanks Mary. :)
     
  2. I like these heavy biscuits! I like to freeze the dough after it was cut into form and then take out to bake as many as I need for that time. My mom gave me this recipe when I got married. They're a favorite!
     
  3. These biscuits were very good. I made them this a.m. and only half of the recipe. I had some homemade fig preserves and they go great with hot biscuits & butter. I rolled the biscuits in my hand as I am in East Texas where biscuits are a part of our vocabulary, lol!! Biscuits & Gravy, biscuits with fried chicken & on & on. These were good & I will definitely make them again. Thanks for this recipe. I wanted something different & had never made with cream of tartar & sugar but added a great taste.
     
  4. We enjoyed these but I wouldn't classify them as light and fluffy. I think I must not have kneaded the dough properly because they weren't smooth on the top. They looked like sort of crumbly. But, tasted good.
     
  5. Biscuits are not a big thing in Alberta, Canada as restaurants serve dinner buns. I've never made biscuits before and I am pleased with the results. They are high, light and fluffy and I brushed the tops with butter when they came out of the oven. Thanks so much for sharing your recipe. Katherine
     
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RECIPE SUBMITTED BY

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
 
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