Quick & Easy Biscuits
Submitted by renel
Classic homemade biscuits with a golden crust and tender crumb, easily customizable with whole wheat flour, sharp cheddar, or garlic powder for savory variations.
YIELD
12 servingsPREP
30 minCOOK
15 minREADY
45 minHere’s your foundational biscuit recipe that welcomes improvisation.
The basic version delivers reliable, fluffy results every time, but the real fun starts when you experiment with the suggested variations.
Stir in grated cheese and garlic powder for a savory side that pairs beautifully with soups and stews.
Swap half the white flour for whole wheat to add nutty depth and extra fiber.
Pro Tips
- Cut the shortening in until the mixture looks like coarse cornmeal, not fine crumbs, to ensure flakiness
- Don’t skip the vigorous stirring once you add the liquid; it helps develop just enough gluten for structure
- Serve warm with honey butter, strawberry jam, or use as the base for breakfast sandwiches
Ingredients
Directions
Mix together flour, baking powder and salt.
Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal.
Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until it comes free from the sides of the bowl.
Turn dough onto lightly floured board and knead lightly for a few minutes.
Roll or pat out to desired thickness and cut with 2 inch floured biscuit cutter; place on ungreased baking sheet and bake 12 to 15 minutes at 450℉ (230℃).
Serve warm biscuits with jam or cream or butter if desired.
Variations: You can substitute half wholewheat flour and also add grated cheese and garlic powder.
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