25
Submitted by skeptic777
"If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy."
photo by Annacia 
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
24 24 BISCUITS
- Serves:
- 12
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ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons baking powder
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
- 1 cup butter flavor shortening
- 2 eggs
- 1 cup milk
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directions
- Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
- beat eggs and milk with fork and mix with dry ingredients.
- mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
- roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
- bake in 450 degree preheated oven for 15 to 18 minutes.
- remove from oven and let cool 5 minutes then place on cooling rack.
Questions & Replies
-
I have tried to copy one of your recipes on a 3 x 5 format but selecting that size, the recipe will not print on that selection. Could you please tell me how to correct the 3 x 5 request?
wdr6672770
-
What size biscuit cutter did you use for 24 biscuits?
calicat
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Is the 12 tsps of baking powder correct? Really seams like alot.
Kathy M.
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Reviews
-
So good! Came out fluffy, although I thought they were going to be heavy because of the dough weight. But I took my first bite and had to look at the biscuit I just bit in to like, "I made this?!" LOL Sooooo happy I tried this recipe, will definitely use it again. May never buy biscuits again.....
natastoppin
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Awesome... But I only needed 4 teaspoons of baking powder and I used real butter!
Paul S.
-
-
I'm glad I found this recipe. It was really delicious! I used buttermilk instead of regular milk and unsalted butter since I didn't have Crisco in my pantry. The biscuits turned out perfectly delicious - light and fluffy!
Mari H.
-
Really wonderful biscuits. This was the first time that I added an egg to my biscuits (and I've made a lot of biscuits in my time) and it does add a more rich taste. I made 12 of these for Easter dinner and the 4 people at the table were 3 short of wiping out the entire dozen. I think that for my own taste I might not add the Splenda next time but my 3 guys thought they were perfect as written. Their opinions, ease of preparation and their lovely outcome are plenty to rate this with the full 5 stars.
Annacia
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I've been experimenting with biscuit recipes for a while, and could never get them quite right, but THESE are outstanding! They rise nice and high, light and fluffy without being too dense. Perfect texture and taste. A must try!
6hungryboys
see 20 more reviews
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Tweaks
-
I used buttermilk instead of regular milk and unsalted butter instead of Crisco since I didn't have any available in my pantry.
Mari H.
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I didn't have butter flavored shortening. I used plain shortening and two tablespoons of Nutritional Yeast. The yeast adds a slight cheese flavor and is packed with B vitamins.
Glynda A.
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I made my own buttermilk. 1 TBL spoon of white vinegar to your cup of milk and let sit for 5 mins. I also used salted butter and omitted the salt instead of crisco.
Nicki D.
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If you are dairy free a great substitute instead of milk is almond milk. It gives the biscuits a great nutty flavor!!
Maria G.
RECIPE SUBMITTED BY
skeptic777
- 2 Followers
- 3 Recipes
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