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Recipe for biscuits

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  • #25641


    The key to great biscuits is using a whisk or pastry blender, so get one of those first.
    Preheat oven to 450.
    In a quart bowl or bigger place: 2 Cups flour 1 Tablespoon baking powder 1/2 teaspoon salt Whisk or use pastry blender to thoroughly combine, then add 3-4 Tablespoons soft butter or oil Whisk or pastry blend until everything is combined & crumbly-think crumb cake topping.
    The goal is to make little globs of fat with flour, not a completely smooth mixture.
    Slowly stir in 3/4 cup milk & blend ONLY until everything is moist, no more.
    Don’t mush up the little globs you created in the last step.
    Those little globs are what keeps your biscuits tender & flaky.
    Roll & cut or drop onto an ungreased cookie sheet.
    (I use aluminum foil to keep the mess down.) Bake 12-15 minutes.
    Stay very close the first few times until you figure out how long it takes because they can overcook pretty fast at that temp.
    You can also skip baking & drop into very hot broth for dumplings.
    This recipe is adapted from Better Homes & Gardens New Cook Book circa 1953.
    Many blessings, Carla



    This has become my family’s favorite recipe for biscuits.
    I have never tried freezing them but that’s a great idea.
    Nonetheless, they are very easy to make.
    They’re called Tea Biscuits.
    I don’t know why because they’re like regular biscuits to us.
    [MOD EDIT: URL removed]



    Thanks for the recipe, Carla! I just mixed up a batch, and I’m about to put them in the oven.

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