Have you gotten into the habit of buying those ‘tubes’ of biscuits, rolls, and pizza crust at the grocery store? It is easy to fall into the routine of convenience – just twist open the tube separate the rolls and bake. It’s literally that easy.

However, have you ever thought about what that dough must be made of if so it can last on the refrigerator shelf for months? Just one look at the ingredients label and I become tongue-tied.

 Homemade Biscuit Recipe
Light flaky biscuits are easy to make and much healthier than the store bought version

For as long as it takes you to drive to the store and then to bake them, it is much faster, not to mention healthier to make your own biscuits.  

Its simple to do – and in just about 20 minutes you have fresh-baked biscuits on your table. Not to mention they melt in your mouth!

If you want to have the easy to pull apart version, make sure to fold the dough before you cut them out. There is no need to purchase an expensive biscuit cutter – a small mouth drinking glass works perfect! Remember – less is more!!! You can see the entire recipe below.

Easy Homemade Biscuit Recipe

 Homemade Biscuit Recipe
You can use a cutter, or just a plain kitchen fork to cut in the shortening.

Ingredients:
2 1/4 cups flour
1 TBS baking powder
1 tsp. salt
1 TBS sugar
1/3 cup shortening (or butter)
1 cup milk

Instructions:

1. Pre-heat oven to 425 degrees F

2. Add flour, baking powder, salt and sugar to medium size bowl.

3. Add shortening – cut in the flour mixture until it resembles coarse crumbs.

After rolling out the dough, fold in half for easy to pull apart biscuits.
After rolling out the dough, fold in half for easy to pull apart biscuits.

4. Add half of the milk and mix until absorbed. Add the remaining milk and mix well until the dough forms a ball.

5. Place dough on a floured surface and knead 15-20 times. **Do not over knead

6. Pat out flat with the palm of your hand. Roll with a floured rolling-pin into an oval or rectangle, to about 1/4 inch thickness.

Use a glass to cut out the biscuits.
Use a glass to cut out the biscuits.

7. Fold dough in half and cut into biscuits.

8. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes or until golden brown.

Homemade biscuits ready to go into the oven!
Homemade biscuits ready to go into the oven!

9. Remove from oven and brush with butter (optional)

Enjoy!

**If you would like to receive our Recipe Of The Week β€“ be sure to sign up to follow the blog via email in the right hand column, β€œlike” us on  the Facebook, or follow us on Twitter.

Mary and Jim




Easy Homemade Biscuit Recipe

Ingredients:
2 1/4 cups flour
1 TBS baking powder
1 tsp. salt
1 TBS sugar
1/3 cup shortening (or butter)
1 cup milk

Instructions:

1. Pre-heat oven to 425 degrees F

2. Add flour, baking powder, salt and sugar to medium size bowl.

3. Add shortening – cut in the flour mixture until it resembles coarse crumbs.

4. Add half of the milk and mix until absorbed. Add the remaining milk and mix well until the dough forms a ball.

5. Place dough on a floured surface and knead 15-20 times. **Do not over knead

6. Pat out flat with the palm of your hand. Roll with a floured rolling-pin into an oval or rectangle, to about 1/4 inch thickness.

7. Fold dough in half and cut into biscuits.

8. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes or until golden brown.

9. Remove from oven and brush with butter (optional)

Recipe courtesy of Old World Garden Farms  www.owgarden.com

 

22 thoughts on “Easy Homemade Biscuit Recipe – Ready in 20 minutes!

  • November 25, 2015 at 6:03 pm
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    Awesome????????????????

  • October 15, 2015 at 8:21 am
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    I was wondering with this recipe after you cut rolls could you freeze them for use later

  • April 29, 2015 at 4:06 pm
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    So glad you added butter as an option. My guess is that most people that look up your recipes won’t use crisco.

  • November 11, 2014 at 8:09 am
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    These will be perfect with our soup today! Thanks for sharing the recipe.

  • November 10, 2014 at 10:43 am
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    My mom always used a small tomato sauce can with one end open and holes poked in the other. That can was in her flour canister for as long as I could remember. Made perfect size biscuits too.

  • November 10, 2014 at 8:32 am
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    I was trying to work out why you would top the ‘biscuits’ with butter. Had to remember that while you speak English and I speak English, it is not always the same language in the USA and Australia! A biscuit is not always a biscuit, sometimes it seems to be like a scone rather than a cookie! πŸ™‚

    • November 10, 2014 at 4:02 pm
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      Yes Julie, here in the US a biscuit is a lot like a scone without fruit & not sweet. The basic recipe is similar to Irish soda bread too……not at all like a cookie.

  • November 6, 2014 at 4:01 pm
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    Have you ever tried freezing this dough after cutting it? Individually, so you can bag them up and then just take out what you need for one meal? Or maybe tried baking them and then freezing them so they just need warmed up? Just wondering if they are just as good after being frozen. Also, have you tried it with buttermilk? Thanks, Jo (Jim, figured out that if I log in with facebook, I can comment but not with email address because it makes me log in to wordpress.com. Just FYI after we talked this morning.)

  • November 5, 2014 at 9:37 pm
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    What kind of flour ? self rising or plain ? they sound wonderful πŸ™‚

  • November 5, 2014 at 6:53 pm
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    It’s even simpler if, instead of cutting into rounds, you simply use a pizza cutter or sharp knife to cut dough lengthwise and then width-wise so that each biscuit is a square instead of a circle. No re-rolling all the leftover dough bits. So much faster to get them into the oven! I will also occasionally pat the whole piece of dough into one large, flat round on a pizza pan. Bake, then cut into wedges or squares with a pizza cutter.

    • November 5, 2014 at 7:14 pm
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      I love the idea of not re-rolling or wasting dough! Thanks for the tips!

  • November 5, 2014 at 6:28 pm
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    Self rising flour and heavy whipping cream – equal parts. Best biscuits ever.

  • November 5, 2014 at 3:29 pm
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    Two things I learned…..When you cut the biscuits cut straight down without twisting. They’ll rise up better if you do. Also I use a cake pan or baking dish, pour a little oil in the bottom, put each biscuit in top down & then turn them over to coat each one with a little oil & put them in the pan with sides touching each other so they can “climb” each other as they rise. The oil keeps them from setting up too quickly in the oven. I learned these tricks from the world’s best biscuit maker…..my Grandma! She helped me turn my biscuits from hockey pucks into yum-yum-good.

    • November 5, 2014 at 4:05 pm
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      Great tips Judy! I will have to try using oil. Thanks so much for sharing!

      • November 6, 2014 at 2:19 pm
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        You’re very welcome. Hope you didn’t have too much trouble deciphering my comment. It was only after I posted that I realized it could have used a comma or two.

  • November 5, 2014 at 2:50 pm
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    This recipe is identical to my mother’s recipe that my husband loves – minus the sugar. I never thought of adding a touch to the recipe. I guess you can do it either way. I pat and squash instead of cutting out anymore. They are great for biscuits and gravy.

  • November 5, 2014 at 12:01 pm
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    It’s very nice of you to have put the printing option, I will definitely keep the copy in the kitchen & do it A.S.A.P
    I love recipes that are easy with accessible ingredients so this will surely be done on a regular basis πŸ™‚
    Thanks!

  • November 5, 2014 at 8:50 am
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    I love making my own biscuits, and my recipe is almost the same as yours. Quick and easy. But I never took the time to cut out the circles. My little ones never knew that biscuits came in rounds. I always cut squares. Few cuts length and few cuts width . Finished. The crunchy little “triangles” on the ends were favorites. Really enjoy your site.

    • November 5, 2014 at 11:06 am
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      I like cutting them into squares sometimes too – that way none of the dough is wasted! Thanks for following along our journey with us!

  • November 5, 2014 at 8:32 am
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    That’s how I make mine minus the sugar. I’ll try this. I guess I can use raw sugar? Thanks!

    • November 5, 2014 at 11:05 am
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      Yes you can add raw sugar — just adds a little sweetness to the recipe. Thanks!

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