I came up with this when I wanted a dish to bring to a Cinco de Mayo luncheon using items I already had. It contains all the components of a layered taco dip, but the lettuce transforms it into a salad. having the best of both worlds!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 10 biscuits |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup shortening
- ¾ cup cold milk
Instructions
- Gather all ingredients and preheat oven to 450 degrees F (230 degrees C).
- Dotdash Meredith Food Studios
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Enjoy!
- Rita Pellegrini / Allrecipes
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 225 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! Follow directions perfectly and it worked.
They were light and flaky, we paired it with country gravy
I did everything just as the recipe states… only I doubled it ….. and MAN!!! The biscuits came out tall and flakey and delicious, just like my granny always made. Thanks so much for the recipe! I’ve printed and saved it.
Wow, this was the easiest recipe I’ve ever made and biscuits went over a pot pie nicely. OMG. Delicious can’t describe the biscuits.
I used cold butter in place of shortening, and a bit more milk than called for – the biscuits turned out super flaky and tender. Highly recommend, beats using biscuits from Pillsbury any day of the week!
These were really quick and easy!
I have never attempted to make anything other than cathead biscuits because I’m always so scared to roll anything out but I did make these today. I used the crisco butter flavored shortening sticks and threw what I needed in the freezer for a few minutes so it was actually more like a stick of butter from the fridge. I also added just a little bit of sugar, about a teaspoon. And I used the powdered buttermilk to make the milk. I didn’t use quite the whole 3/4 cup because I didn’t want sticky dough so mine was definitely not all sticking together but that worked out fine when I pressed it out on my pastry cloth. Also didn’t knead the dough because I was afraid of over working it. I was nervous about getting hockey pucks so honestly they probably would have been better had I kneaded them a little. They didn’t rise quite as nicely as kfc but they were definitely a pretty good first attempt. (I also got a dozen biscuits so I’m sure they were a little thinner than they should have been.) I don’t blame the recipe, I blame my own inexperience!!! They were tasty for sure but I think I will tweak the recipe before I do it again. At least this gives me a good start!!! Highly recommend for beginners and I’m sure that the experienced bakers could hit this out of the ballpark! Hubby actually said they were good so he’s picky and I call that a win… Lol!
Simple and easy. I did bake for a minute more. I also brushed butter on top after I took them out. I will make them again.
Made as directed and they turned out fine. Easy recipe worth repeating!
very simple to make and biscuits came out so light and fluffy. I also did not use shortening i used margarine and i also used wheat flour..
Easy to follow instructions and came out like biscuits
Very basic biscuit but super easy! I used a stick of butter instead of Crisco. Shaved it with a cheese grater. I had to cook for about 18 minutes.
Fast & easy. Kids all loved the taste and texture
gooey mess… can’t roll without more flour … more like dumplings
I used margarine in place of the shortening and they turned out so soft and golden brown. Perfection
They’re great but I would recommend brushing them with salted butter after they cook (and doubling the recipe if u love biscuits lol)
Didn’t rise very much — hard (and I purposely didn’t add rocks or cement. My dog thought they were okay, but he has sharper teeth than I have.
I finally found the perfect biscuit recipe! Thank you! 🙂
Very tasty biscuit! Cooked up nice and fluffy! I used 1 stick butter and grated it into flour mixture. I had to use a little more buttermilk to pull it together. I didn’t use a rolling pin, I just kneaded it several times and flattened it with my hands. Will be my go to recipe now!!
I followed the recipe for the most part and used butter crisco. I do not have a cookie cutter so I just pulled apart the dough and made 12 biscuits old school style with my hands. They were very soft and flaky. Good flavor. My crisco was warm. I saw most suggest cold. It didn’t seem to matter for me. Family really enjoyed them.
This is one of two of the best biscuits I made from scratch. I added more milk, I did not want the messiness of flour to roll the dough. I poured the mix into an 11×7 baking pan. I scored the biscuits before I put them in the oven. The biscuits were crunchy on the outside, soft and yummy on the inside!