Self Rising Biscuits Recipes

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! =^..^=

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.

Steps:

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