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www.bostongirlbakes.com/self-rising-biscuits-just-3-ingredients

Self-rising Flour – This is of course the key ingredient to make these biscuits. It contains: all purpose flour, baking powder and salt, hence the name. It’s self-rising. The baking powder is what helps to make these biscuits rise. If you don’t have any on hand, you can make your own. * Substitution is in the note section of the recipe.

cookingontheside.com/the-results-are-in-which-flour-made-the-best-biscuits

I used bread flour instead of self rising flour or all purpose flour for biscuits, and just want to know if the cooking time and temperature is any different when using “Gold Medal bread flour”. Feel free to reply, Sincerely, Margo Ford. Reply. Kathy Strahs April 17, 2016 at 3:43 PM.

www.spendwithpennies.com/homemade-biscuits

How to Reheat Homemade Biscuits. Homemade biscuits taste best served warm. They can go straight from freezer to oven or microwave without thawing first. Place on a cookie sheet in the toaster oven set at 350°F for 5 -10 minutes. Float a piece of foil on the top to prevent over-browning or burning.

www.tasteofhome.com/recipes/fluffy-biscuits

Directions. Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk.

www.crunchycreamysweet.com/7-up-biscuits

How to make 7-UP Biscuits? Almost all recipes for 7UP Biscuits call for Bisquick. If you have it on hand, by all means, use it. If you don’t, all you need is flour, baking powder, salt, and shortening. Combine all in a mixing bowl and add sour cream. Stir in. Add 7UP and stir well. The dough will be sticky and shaggy.

www.culinaryhill.com/3-ingredient-homemade-biscuits

2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt may be substituted for the self-rising flour. Shortening may be substituted for the butter. The biscuits may be made ahead and frozen, unbaked, up to a month in advance.

sallysbakingaddiction.com/flaky-buttermilk-biscuits

Flour: Starting with cold flour helps guarantee taller biscuits. If have time, place the flour in the freezer 30 minutes before beginning. You won’t regret it! Butter: Cut into about 1/2 inch cubes. While you’re placing the flour in the freezer (note above), place the cubed butter in there too. Partially frozen butter is the BEST for biscuits.

www.allrecipes.com/recipe/7040/jps-big-daddy-biscuits

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

bakerbettie.com/old-fashioned-lard-biscuits

These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Stay tuned for my classic sausage gravy to pair with these biscuits coming up! I’m a biscuits girl. I like them all which ways. Classic ones with butter and jam.

www.cooks.com/recipe/p605d2th/no-milk-biscuits.html

Mix all ingredients together. Knead on floured board about 30 seconds. Roll out to 1/2 inch thick. Cut with small cutter (upturned drinking glass works great). Place on ungreased cookie sheet. Brush tops of biscuits with melted butter to help them brown. Bake at 450°F for 15 or so minutes. Makes 12 or so biscuits. Submitted by: Richard