Ingredients Jump to Instructions ↓

  1. 2 cups self-rising flour

  2. 1/4 cup shortening (or margarine)

  3. 1/2 cup milk -- or buttermilk, (up to 3/4)

  4. Preheat oven to 500F.

  5. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl.

  6. 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden,

  7. 8 to 10 minutes.

  8. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full.


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