Martha White'S Basic Biscuits
Golden, fluffy biscuits with a tender crumb and buttery flavor, perfect for breakfast or as a side, suited for family gatherings or casual meals.
Ingredients
Instructions
- Preheat oven to 450°F.
- Cut shortening into flour until mixture resembles coarse crumbs.
- Add milk and stir with a fork only until dough leaves sides of bowl.
- Turn dough out onto a lightly floured board or pastry cloth and knead just until smooth.
- Roll dough to 1/2-inch thickness and cut with a floured 2-inch cutter.
- Place biscuits, lightly touching, on an ungreased baking sheet.
- Bake for 10 to 12 minutes or until brown.
Tips & Substitutions
For best results, use chilled shortening and cold milk; this helps create flaky layers in your biscuits. If you don't have self-rising flour, you can substitute all-purpose flour combined with baking powder and salt. To enhance flavor, consider adding a tablespoon of sugar or herbs like rosemary. For variations, try mixing in shredded cheese or chopped green onions for a savory twist. Serve with butter or jam for added richness.
Serving Suggestions
These biscuits are perfect for breakfast or brunch, served warm with butter and honey. They also pair beautifully with savory dishes like sausage gravy or alongside fried chicken. For a delightful twist, serve them with a side of homemade strawberry jam or cream cheese. Enjoy with a cup of coffee or tea for a comforting meal, or as a side for dishes like the Quick Banana Bran Muffins.
Storage & Reheating
To store leftover biscuits, place them 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 3 months. To reheat, wrap in aluminum foil and warm in a 350°F oven for about 10-15 minutes, or microwave for about 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Martha White'S Basic Biscuits contains roughly 434 calories, with 1g protein, 15g carbohydrates, and 42g 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this biscuit recipe. However, using butter will give the biscuits a different flavor and texture. Ensure the butter is cold and cut it into the flour the same way you would with shortening to achieve a flaky consistency.
What if my dough is too sticky?
If your dough is too sticky to handle, sprinkle a little more flour onto your work surface and onto your hands while kneading. Be careful not to over-knead, as this can toughen the biscuits. If you find the dough is consistently sticky, consider adding an extra tablespoon of flour during the mixing process.
How do I know when the biscuits are done?
Biscuits are done when they are golden brown on top and have risen nicely. To check for doneness, you can gently tap the top; if it sounds hollow, they are likely ready. Baking time can vary, so keep an eye on them after the 10-minute mark.
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).