Jerry'S Biscuits
Jerry's Biscuits are flaky, tender homemade biscuits with a buttery flavor, perfect for breakfast or alongside hearty meals. Their simple ingredients and quick preparation make them ideal for cooks of all skill levels seeking warm, comforting baked bread with a classic Southern touch.
Ingredients
Instructions
- Preheat oven to 500°F.
- Measure flour and put in a medium bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Blend in just enough milk with a fork until dough leaves the sides of the bowl.
- Knead gently on a lightly floured surface 10 to 12 times.
Tips & Substitutions
For fluffier biscuits, ensure your shortening is cold before cutting it into the flour. If you don't have self-rising flour, you can substitute it by adding 2 teaspoons of baking powder and a pinch of salt to every cup of all-purpose flour. Adjust the milk based on the humidity in your kitchen; the dough should be soft but not sticky. Serve with butter or jam, or alongside My Grandmother'S Gingersnaps for a delightful treat.
Serving Suggestions
These biscuits are perfect for breakfast or brunch, served warm with butter and honey. They pair wonderfully with savory dishes like scrambled eggs or fried chicken. Try them alongside Deviled Celery Sticks for a delightful contrast or as a base for biscuits and gravy. They also complement a cup of tea or coffee beautifully.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month. To reheat, simply place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crisp. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Jerry'S Biscuits contains roughly 1184 calories, with 3g protein, 23g carbohydrates, and 122g fat.
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 whole wheat flour instead of self-rising flour?
Yes, you can substitute whole wheat flour, but you'll need to add baking powder and salt to replicate the self-rising flour. Use about 2 cups of whole wheat flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt for this recipe.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more self-rising flour, a tablespoon at a time, until it reaches the right consistency. Be careful not to over-knead, as this can make the biscuits tough. Lightly flour your surface while kneading to help manage stickiness.
How can I make these biscuits sweeter?
To add a touch of sweetness, you can incorporate a tablespoon of sugar into the dry ingredients before mixing in the shortening. Alternatively, serve the biscuits with honey or jam to enhance their sweetness without altering the original recipe.
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).