Best Self Rising Biscuits Recipes

SELF-RISING BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

SOUTHERN OIL BISCUITS WITH SELF RISING FLOUR

Steps:

• make a well in the bowl with your flour
• pour in milk and oil , i use lemon juice cause it just helps the rise for me.
• incorporate flour from inside going out may need a little more milk or flour
• pinch off six balls of dough , she used canned milk , which i do to i use 1 cup of the canned milk for gravy and 1 cup for biscuits with the wash out canned water 1/4 cup of it
• ,i like big biscuits , or 12 depending on size you want , just make them the same size . put on lightly greased cookie sheet
• some people use cast iron skillet
• bake in preheated 425 degree oven 15- 20 minutes until browned.

KING ARTHUR EASY SELF-RISING BISCUITS

Steps:

• 1. Preheat oven to 425 degrees F. Lightly flour a breadboard or a section of countertop.
• 2. Measure the flour into a mixing bowl.
• 3. Grate the cold butter into the flour. Or you can cut it into thin slices. (If you think about freezing the butter for 10-15 minutes first, it works even better.)
• 4. Make a well in the center of the flour-butter mixture and add the mix. Stir just until it starts to come together. (You might need a few extra tablespoons of milk.)
• 5. Move the biscuit dough to the floured area and fold it over a few time. Add a little more flour if the dough is too sticky, but not too much.
• 6. Pat the dough into a rectangle about 1/2 inch thick.
• 7. Cut out biscuits with a knife (my choice) or a biscuit cutter.
• 8. Place on an ungreased baking sheet. I put space between them, but others like them touching. Your choice!
• 9. Bake at 425 degrees F. until lightly browned, 10-12 minutes or so. Serve immediately and watch them disappear! =^..^=

SELF RISING BISCUITS

Steps:

• Mix together.
• Place onto floured surface.
• Roll to 1/2 inch thickness.
• Cut.
• Bake at 450 for 10 to 12 minutes.

SELF-RISING BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

SELF-RISING CREAM BISCUITS FOR SHORTCAKE

Steps:

• Preheat the oven to 425°F; move a rack to the top third of the oven.
• Whisk together the flour and the sugar.
• In a separate bowl, whisk the vanilla into the cream.
• Make a well in the flour/sugar mixture, pour the vanilla and cream into the well, and stir until everything comes together. If there's dry flour around the sides and bottom of the bowl, stir in additional cream or milk until all the flour is moistened.
• Turn the dough onto a well-floured work surface, sprinkle flour on top of the dough, and fold it over several times.
• Pat the dough into a 7" circle about 1/2" thick.
• Use a sharp biscuit cutter (2 1/4" is a good size) to cut rounds. Place them on an ungreased or parchment-lined baking sheet.
• Brush the tops of the biscuits with melted butter and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. This is a nice touch if you're going to use the biscuits for shortcake.
• Bake the biscuits for 12 to 16 minutes, until they're golden brown.
• Remove the biscuits from the oven, and cool them right on the pan, or on a rack.
• To make shortcake: Split the biscuits in half horizontally. Top each bottom half with berries or sliced fruit (and whipped cream, if desired). Add the top halves, and top with whipped cream.

JEWEL'S SELF RISING BISCUITS & SAUSAGE GRAVY

Steps:

• BISCUITS: Preheat oven to 450 degrees. Grease a 9x13 baking dish.
• Mix flour and baking powder and sift together. Add Crisco, mix with a fork until shortening is incorporated and flour looks grainy, be sure to mix well.
• Add the 1 cup of buttermilk, stir well, if too dry add more buttermilk one Tablespoon at a time. When mixed well, it should easily turn out of mixing bowl on to a lightly floured surface. Press dough out to 3/4 inch thick (it will be kind of sticky and that's how you want it). Cut out biscuits with a biscuit cutter. It should make about 10 - 11 biscuits. Place 1 inch apart in the baking pan.
• With a pastry brush, brush bacon drippings on top of biscuits. Place in pre heated 450 oven for 12 - 15 minutes, until golden brown.
• SAUSAGE GRAVY:Crumble sausage in large heavy skillet on medium / high heat. Stir with spatula until sausage is all completely brown. As soon as sausage is brown, turn down heat to medium low. add flour one table spoon at a time, stirring constantly to brown among the crumbled sausage and sausage drippings. Repeat until you have used all flour. The flour and drippings should be a soft brown. Add the salt and black pepper (you can add more at the table if necessary). Add the milk and use a whisk to blend real well. Turn heat back to up a little and let mixture come to a low boil. It will thicken as you continue to stir. When thicken consistency is reached, pour into gravy bowl. Serve gravy and biscuits together. Can add scrambled eggs if you like.