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Biscuits with Variations recipe

Biscuits with Variations.

A quick bread that’s not just for breakfast,biscuits piping hot from the oven can brighten any meal.

Recipe: Biscuits with Variations

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 to 1 teaspoon kosher or sea salt
1/4 cup vegetable shortening
3/4 cup milk

  • Preheat oven to 425°F (220°C).
  • Combine flour, baking powder, sugar andsalt in mixing bowl. Cut shortening into flour mixture with apastry blender until mixture resembles fine crumbs. Make a welland add milk all at once. Stir quickly with a fork just untildough leaves side of bowl and rounds up into a ball.
  • Turn dough onto lightly floured surface.Knead lightly 10 to 12 times. Roll or pat dough 1/2-inch thick.Cut with a floured 2 1/2-inch biscuit cutter; cut dough straightdown without twisting. (Uneven pressure will cause biscuits tobe asymmetrical.) Place on ungreased baking sheet about 1-inchapart for crusty sides, or touching if your prefer soft sides.
  • Bake for 10 to 12 minutes or until goldenbrown. Remove from baking sheet immediately and serve hot.

    Makes 10 biscuits.

    Tip: For quicker, easier biscuits, rolldough into a 1/2 to 3/4-inch thick rectangle and cut evenly intosquare biscuits. This eliminates having to re-roll the scrapswhen using a biscuit cutter.


    • Buttermilk Biscuits: Decrease baking powderto 2 teaspoons and add 1/4 teaspoon baking soda with the salt.Substitute buttermilk for the milk, using slightly more than3/4 cup if buttermilk is thick.
    • Cheese Biscuits: Stir 1/2 cup shreddedsharp cheddar cheese into flour mixture just before adding milk.
    • Cornmeal Biscuits: Substitute 1/2 cupcornmeal for 1/2 cup of the flour. Sprinkle cornmeal over biscuitsjust before baking, if desired.
    • Drop Biscuits: Increase milk to 1 cup.Drop dough by tablespoonfuls onto greased baking sheet.

    Ma'moul (date pastries) North American Variation

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  • Comments

    1 Comment


    Buttermilk biscuits are a Southern tradition. Best served warm and fresh from the oven, these tender biscuits are as delicious for breakfast as they are with supper. An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn’t a good way to start off the day, what is?

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