Mother's Homemade Biscuits | How to make biscuits | Cooking

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with fewer saturated fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor with similar sweetness.

Remove rings before starting to prevent dough from getting in them.

In a bowl, combine 4 cups of self-rising white lily flour and 1/2 cup of Crisco shortening.

Mix the flour and shortening until well combined.

In a separate cup, measure out 3/4 cup of sweet milk (2%) and 3/4 cup of whole milk buttermilk.

Pour most of the milk mixture into the flour mixture, reserving some to adjust consistency.

Mix gently until combined, ensuring the dough is wet enough but not too dry.

Prepare a floured surface for rolling out the dough.

Dump the dough onto the floured surface and handle it gently to avoid toughness.

Roll the dough out to about 1/2 inch thickness using a floured rolling pin.

Cut out biscuits using a round cutter.

Preheat the oven to 460°F (about 450-475°F).

Place the biscuits on the top rack of the oven.

Bake for about 10 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens