homemade biscuits

let’s see how i did it…

2 heaping cups of self rising flour, 3 heaping large spoonfuls of vegetable shortening and a scant cup to a full cup of milk. (usually a scant works, but this time i kept having to add more. i think it was too much flour)

then i usually get the shortening incorporated into the flour first with a fork or pastry cutter and then i use my fingers. i just make sure all the shortening is in small pieces. you will see that above…

then you will add your milk and stir it gently with a spoon until it JUST comes together. the less you  mess with the dough, the fluffier (is that a word? more fluffy?) they will be.

flour your board and dump the dough out. it will be a little sticky so generously sprinkle flour on top and gently knead about 3 times…just enough to make it not stick to you or your board.

then you flatten it out to about a 1 inch thickness. DO NOT ROLL!

cut out ur buskits, place them touching on a non-greased baking sheet and bake on 350-400 degrees for 10-12 minutes. they should make about a dozen…




February 28, 2010. Uncategorized.


  1. Heather Solos replied:

    Nommage! We had biscuits this morning. I love your photos and someday, maybe someday I’ll have an actual biscuit cutter.

    • ragamuffindesign replied:

      mine aren’t as good as my mom’s, but i’m learning…

  2. coffee cake biscuit rolls with coffee glaze « ragamuffin design replied:

    […] with coffee glaze this recipe came to me the other day when i wanted a dessert. i tweak my biscuit recipe to be “cinnamon rolls” all the time, but this time i wanted something a little […]

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