thepioneerwoman4.2
Self-Rising Biscuits
This is a very old, very easy biscuit recipe for those times you don’t have a second to waste.
👥 24 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●wooden spoon
- ●baking sheet
📝 Preparation Steps
1
(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
2
(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
Melted Salted Butter, For Brushing
3
Preheat the oven to 475 F.
4
In a measuring pitcher, combine milk and vinegar. Stir together and set aside for ⏱️ 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.
5
In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
6
Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
7
Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately ⏱️ 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!
8
***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to ⏱️ 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
Nutrition Facts
calories
189 Calories
fat Content
8 g
fiber Content
1 g
sugar Content
1 g
sodium Content
388 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
10 mg
carbohydrate Content
23 g
saturated Fat Content
3 g
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