• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tastee Recipe

Just 3 ingredients and You’ll Be In TASTEE Heaven

04 April 2016
Grace
31 Comments
3 ingredients, appetizer, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft parmesan cheese, land o lakes butter, Land O Lakes salted butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Parmesan shortbread bsicuits, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

“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

Next Page »

 

Quick tip: Serve with butter, gravy, marmalade or cheese!

Pages: 1 2

31 Comments
  1. Brenda Scott May 7, 2016 at 2:26 pm Reply

    I cannot seem to get the directions. Please help.

    • jessicafaidley May 9, 2016 at 10:36 am Reply

      Hi, Brenda! Please click on the button that says “Go here for directions.” It’s right under the ingredients list on the second page.

    • Kimsbro September 4, 2016 at 2:15 am Reply

      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

    • Elaine July 18, 2017 at 7:21 pm Reply

      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.
       

  2. Robin Brownell June 21, 2016 at 9:03 pm Reply

    How do they rise? do you use self rising flour?

    • DeerParkMomma August 8, 2016 at 7:30 pm Reply

      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!

    • MsFantastique August 16, 2016 at 2:08 pm Reply

      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”.

    • Irene Gumm July 22, 2017 at 10:36 pm Reply

      The recipe plainly says, self rising flour.

    • Leona Stacey July 31, 2017 at 5:55 pm Reply

      it says self rising flour and buttermilk

  3. Anna-Rose Smith June 23, 2016 at 10:18 am Reply

    simply hate the taste of Rosemary, is parsley ok??

    • DeerParkMomma August 8, 2016 at 7:31 pm Reply

      I would imagine you could use any seasoning you like!

    • Marianne Anderson August 22, 2016 at 3:47 am Reply

      rosemary or any herb is optional.

    • Mary Schooler August 23, 2016 at 8:05 pm Reply

      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!

  4. Heather July 21, 2016 at 5:57 pm Reply

    How do they rise? Where is the liquid? Cannot see how these would even cook

    • Tammy July 18, 2017 at 7:25 am Reply

      it says 2/3 to 3/4 cup milk or buttermilk.

  5. Heather July 21, 2016 at 5:59 pm Reply

    Nothing to make them rise….no liquid…no way!!!

  6. Jerry Ann Gregory July 24, 2016 at 12:26 am Reply

    What could I substitute for cheese?

  7. Eleanor July 25, 2016 at 2:25 pm Reply

    to Brenda: or don’t bother, this is a brand-sponsored paid ad, clearly, proof being the oxymoron 🙂

  8. Bette Hiatt August 5, 2016 at 11:05 pm Reply

    I cannot get the directions.

  9. DeerParkMomma August 8, 2016 at 7:33 pm Reply

    Correction: I should have said “herb” you like, as opposed to seasoning.

  10. diane August 11, 2016 at 2:07 pm Reply

    Look good will make today.

  11. Deb Jarzynka August 17, 2016 at 11:42 pm Reply

    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?

  12. Rita Boucher August 19, 2016 at 3:26 pm Reply

    I can not wait to make these for Dinner tonight!

  13. Aussie Kate August 29, 2016 at 5:17 am Reply

    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..

  14. Sheila August 30, 2016 at 1:52 am Reply

    21/2 what of rosemary? Teaspoon or tablespoon?

    • Moopsee July 15, 2017 at 5:01 am Reply

      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!

  15. Moopsee July 14, 2017 at 10:43 pm Reply

    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…

  16. D July 15, 2017 at 6:28 am Reply

    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.

  17. charleneintampa July 20, 2017 at 11:22 pm Reply

    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.

  18. Angie Williams August 16, 2017 at 6:55 am Reply

    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…

  19. Glenda August 29, 2017 at 2:04 pm Reply

    Kimsbro where is the liquid in your recipe? Also 3/4 cup of flour??? Is this correct?

Leave a Reply Cancel reply

*
*

Search Our Recipes

Tastee Recipe On Facebook

Facebook
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.