"Hot Rize" Biscuits

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Photo by Martha White®
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  • Serves 14
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Heat oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.Knead dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.Bake 10 to 12 minutes or until golden brown. Serve warm.Variations Old-fashioned Buttermilk Biscuits: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check 2 cups Martha White® Self-Rising Flour
  3. Check 1/4 cup Crisco® All-Vegetable Shortening or 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  4. Check 3/4 cup milk

Directions

  1. Heat oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  2. Knead dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
  3. Bake 10 to 12 minutes or until golden brown. Serve warm.
  4. Variations 
    Old-fashioned Buttermilk Biscuits: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.