Anna'S Biscuits
Delicious homemade biscuits with a tender crumb and subtle flavor, perfect for breakfast or snacks, suitable for those who enjoy quick, savory baked treats.
Ingredients
Instructions
- Mix the self-rising flour and dry powder creamer in a bowl.
- Cut in the Crisco until the mixture resembles coarse crumbs.
- Add water gradually and stir until the dough is moistened.
- Pinch off portions of dough and shape into rounds.
- Place the shaped dough on a greased baking pan.
- Bake at 450°F until the biscuits are golden brown.
Tips & Substitutions
For a lighter biscuit, consider substituting half of the Crisco with unsalted butter. Ensure your water is cold to keep the dough flaky. If you don't have self-rising flour, you can make your own by adding 2 teaspoons of baking powder and a pinch of salt to each cup of all-purpose flour. This recipe is great for breakfast paired with jam or honey.
Serving Suggestions
These biscuits are perfect for breakfast or as a snack. Serve them warm with butter, jam, or honey for a delightful treat. They pair beautifully with a cup of coffee or tea. For a more indulgent option, try them alongside the Blueberry Whipped Cream Delight for a sweet ending.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to a month. To reheat, place in a preheated oven at 350°F for about 10 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Anna'S Biscuits contains roughly 218 calories, with 6g protein, 46g carbohydrates, and 1g fat. It is a good source of iron (15% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 2 teaspoons of baking powder and a pinch of salt for each cup of flour used to mimic self-rising flour.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually sprinkle in more self-rising flour until it reaches a manageable consistency. Be careful not to add too much, as this can make the biscuits tough.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen nicely. You can also tap the bottom; if it sounds hollow, they are fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).