Homemade biscuits taste as good as they look! This easy biscuit recipe is ready to serve in under 30 minutes. Serve warm for the perfect dinner roll.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
bake:
10 mins
total:
25 mins
Yield:
12 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

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  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

  • Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

*Tip:

If baking powder or cream of tartar appears lumpy, sift through a fine-mesh sieve before using.

Drop Biscuits:

Prepare as above through Step 1, except increase the milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

Buttermilk Biscuits:

Prepare as above, except for rolled dough biscuits substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk. For drop biscuits substitute 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk.

Nutrition Facts

231 calories; fat 12g; cholesterol 32mg; saturated fat 8g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 388.7IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.8mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 375mg; potassium 98mg; calcium 121.2mg; iron 1.6mg.
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