A caramel syrup sauce and pistachio nut topping are added to this chilled semolina pudding. My mother gave me the recipe. You can use 2 teaspoons of vanilla in its place if you don’t want to use rose water.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 1 dozen biscuits |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 egg
- ⅔ cup milk
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
- You can place dough on a floured countertop and knead more flour into dough until it no longer sticks to your fingers. Pat out to desired thickness. Cut with a biscuit cutter and transfer biscuits to an ungreased cookie sheet.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 271 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely brilliant! By far the best biscuits I have ever had. That’s saying something because biscuits and gravy is my favorite dish. The first time I made these I followed the ingredients exactly as written and they turned out phenomenal. The second time I substituted the shortening for butter and they turned out just as phenomenal. They are so fluffy and moist on the inside with the perfect amount of crunch on the outside. Instead of 12 biscuits I make 6 large biscuits with this recipe, patting the dough down to about 3/4 to 1 inch tall, at 10 minutes they are perfectly golden and cooked all the way through. My picture does not do them justice. Top these bad boys with a silky smooth sausage gravy and hold on.
Made the recipe exactly as written. Patted out and cut with large, med, small cutters. Placed some biscuits touching, some part.. All came out perfect! Light and high and fluffy. Crispy top and bottom, but no burning. I may sub 1/2 butter next time (just to play around with recipe). Thanks so much for sharing your grandma’s recipe. ❤️
Have not been happy with my biscuits until now. I did change a few things however. Such as subsituted grated cold butter in place of shortening, added 2 tsp sugar only (as I eat them with jam) & turned the milk into buttermilk with a little vinegar. Did not overmix the batter, turned out on a lightly floured surface & patted down to about 1 inch & I baked them in my 12″ cast iron frying pan & left them in for 12 minutes with a little broil to very slightly brown the tops. These came out so light & fluffy. Two thumbs up from the family. Made about 8 biscuits.
I liked this recipe, but definitely added more milk to make the batter thinner. I also added vanilla and a pinch of salt. Better than purchased pancake mix!!
This is my go to recipe for biscuits! Husband and I love it, they’re the best biscuits I’ve made! I use butter instead of shortening but have used shortening and it’s just as good.
Simple and good tasting from all
Wonderful texture and flavor. I modified the recipe by using whole wheat pastry flour for half of the flour in the recipe. I then used half the dough to make drop biscuits. I handled the rest of the dough as recommended for rolled biscuits to make weiner wraps. Delicious!
Grate frozen butter into flour mixture instead of shortening. I also added fresh chives and cheddar cheese. Easy peasy!
Use 1 Tp of sugar
Nice recipe! We’re cheeseaholics so tried adding a cup of extra old cheddar to one batch and it worked out well. Thanks for posting this recipe – it’s become a family fav!
I added shredded cheese and garlic powder and dried chives….
Made 1/2 recipe with butter…6 beauties and fantastic
this was a great recipe
Excellent! DH says they taste like his grandmother’s biscuits. High praise indeed.
This recipe is very good. I made it as is and is just very good. The little bit of sweetness is excellent. They are also fast to make. Might try it with pork grease next time or brush it with butter and golden them for the last 2 minutes.
This was an amazing recipe. It was easy to make and very flavorful using butter instead of shortening. I’m not a fan of shortening so this is why I used butter. There was no funny after taste which could happen if you use baking soda instead of baking powder. Follow the directions and you won’t be disappointed.
Loved this. I did make a few subsitutes. I didn’t have milk so I used 1/2 cup sour cream and 1/2 cup water instead of milk. I also don’t use white sugar at all so use 3 teaspons of monk fruit sweetner. I used a stick of butter instead of shortening. So light, fluffy and flavorful.
These were the bomb and so easy! Didn’t have cream of tartar just put in 1/4 tsp baking soda. Awesome!
A crumbled mess! If you are going to use with sausage gravy I guess it would be ok but trying to eat as a sausage biscuit is a big mess! Had to use a fork. Tastes ok but very dry.
I made these this morning, with a couple healthy changes. I used half regular flour with half Paleo flour, and instead of shortening I used butter flavored coconut oil. I am happy to say they came out amazing, and not dry at all. I ate one immediately, had too.
Amazing! I didn’t roll with a rolling pin but instead divided and hand balled. So light and crumbly, a make again and again in my home!!