Just 3 ingredients and You’ll Be In TASTEE Heaven
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“This will be my go to biscuit recipe from now on. I have not made scratch biscuits for quite awhile. These were so easy never again will I use canned biscuits.”
It really is that simple to make these delightful self-rising biscuits, folks. There’s no fancy footwork involved in this recipe. All you need is butter, some milk or buttermilk (which ever tickles your fancy), and self-rising flour. Once you make these delicious little biscuits, you won’t be able to keep your hands off of them. My family absolutely adores these homemade biscuits and devours them as soon as they come out of the oven!
These biscuits are perfect served with any kind of dinner, but I have been known to munch on them as they are… Straight from the oven, with some butter on top – yum! Or maybe add a slice of your favorite cheese, and some marmalade. I’m telling you, it’s the perfect snack with a cup of tea!
Once you give these a try, you will never want to have another store bought biscuit again. These are the real deal!
Recipe and photo courtesy of King Arthur Flour.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Serve with butter, gravy, marmalade or cheese!
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31 Comments
I cannot seem to get the directions. Please help.
Hi, Brenda! Please click on the button that says “Go here for directions.” It’s right under the ingredients list on the second page.
Ingredients
1 stick Land O Lakes salted butter, chopped
3.5 oz. Kraft Parmesan cheese, grated
¾ cup all-purpose Gold Medal flour
For rosemary flavored biscuits
2 ½ dried McCormick dried rosemary leaves, roughly choppe
Ingredients
2 cups King Arthur Unbleached Self-Rising Flour
1/4 cup cold butter (cut into pats), or shortening
2/3 to 3/4 cup cold milk or buttermilk
Instructions:
Preheat the oven to 425°.
Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.
Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.
Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.
How do they rise? do you use self rising flour?
I don’t think they rise at all, judging from the picture. I guess not the typical biscuit I’m used to, but I’m dying to try them!
Robin Brownell, they don’t rise. They are not biscuits in the way that we in the U.S. think of biscuits and the photo at the top of this page is very misleading. That’s a photo of a typical American biscuit. This recipe is closer to what I think of as British biscuits which are more like cookies, and in this case, savory cookies. The recipe did not originate with this page. They just “borrowed” it to get people to come to their site. If you click through to the website where the recipe originated, you’ll see her original pictures of the real “biscuits”.
The recipe plainly says, self rising flour.
it says self rising flour and buttermilk
simply hate the taste of Rosemary, is parsley ok??
I would imagine you could use any seasoning you like!
rosemary or any herb is optional.
You can use any kind of spice or herb you want to in a short bread cookie. The sky’s the limit. Just don’t mix too many together, and keep notes just in case you run across a spice or herb you didn’t like so you won’t do that again!
How do they rise? Where is the liquid? Cannot see how these would even cook
it says 2/3 to 3/4 cup milk or buttermilk.
Nothing to make them rise….no liquid…no way!!!
What could I substitute for cheese?
to Brenda: or don’t bother, this is a brand-sponsored paid ad, clearly, proof being the oxymoron 🙂
I cannot get the directions.
Correction: I should have said “herb” you like, as opposed to seasoning.
Look good will make today.
I have a question, I wanna make fried pickles. Instead of dill could I use bread and butter pickle Chips? Will they cook up the same?
I can not wait to make these for Dinner tonight!
I put chopped onions in them instead of herbs – yummy. I guess you can put what you like in them…but cheese and onion is just out of this world..
21/2 what of rosemary? Teaspoon or tablespoon?
There is two leaves mentioned — branches or twigs. Look up fresh Rosemary and you’ll see what is meant. Self-rising flour is used and 2/3 to 3/4 c of milk or buttermilk. Easy recipe!
Recipe says to use self-rising flour so the leavening agents are already incorporated. Seasonings are whatever you want! Sage, poultry seasoning, dill, different types of grated cheese, fennel, chili pepper flakes, oregano, basil, onion, garlic…
I always put a little sugar in mine. The self rising flour (which you can make yourself, and keep on hand, just look up a recipe for it online) does a lot of the measuring for you. You can also make this using the flour and shortening (and a tablespoon of sugar) in a food processor and make your own Bisquick type baking mix that can be used for biscuits, pancakes, waffles …everything baking mix can be used for. Just put it in an air tight container and put it in your fridge. Super easy.
The recipe calls for SELF RISING flour. The baking powder is already in self rising flour. If your biscuits don”t rise it’s because you’re using all purpose flour or because the self rising flour’s expiration date has passed.
Boy o Boy are these women stupid!!! The recipe clearly states use Butter, Milk, that’s the liquid dummies!! The flour say self rise, DAh. They are biscuits not a cake! The flour makes them rise you amateur cooks. This recipe is simple. Just follow the directions, if you can manage such a task…
Kimsbro where is the liquid in your recipe? Also 3/4 cup of flour??? Is this correct?