Mother P'S Biscuits
Golden, flaky biscuits with a tender crumb, perfect for breakfast or as a side, offering a comforting, buttery flavor that appeals to all ages and complements various dishes.
Ingredients
Instructions
- Preheat oven to 425°F.
- Blend flour, salt, baking soda, cream of tartar, and shortening with a pastry cutter until very fine.
- Add milk and blend just until the mixture is moist.
- Roll out the dough on a floured board to 1-inch thickness.
- Cut out biscuits using a large biscuit cutter and place on a slightly greased cookie sheet.
- Put a dab of butter on top of each biscuit.
- Bake for 10 to 15 minutes or until browned.
- Serve hot.
Tips & Substitutions
For the best texture, use cold shortening when blending with the dry ingredients. If you don't have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or vinegar for every teaspoon needed. Additionally, if you prefer a healthier option, try substituting half of the shortening with unsweetened applesauce or Greek yogurt. These adjustments can also add a unique flavor to your biscuits.
Serving Suggestions
These biscuits are delightful when served warm, slathered with butter or your favorite jam. They pair beautifully with a hearty bowl of soup or stew, making them an excellent choice for a comforting meal. Consider serving them alongside dishes like Georgia Peach Cobbler for dessert, or with a savory breakfast spread featuring eggs and bacon.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week or freeze them for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through, which helps to retain their flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Mother P'S Biscuits contains roughly 1257 calories, with 0g protein, 23g carbohydrates, and 130g fat. It is an excellent source of potassium (106% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the biscuits will be denser. To maintain a light texture, consider using a mix of half whole wheat and half all-purpose flour, or add a little more liquid to the dough.
What can I use instead of shortening?
If you don't have shortening, you can use an equal amount of unsalted butter or even coconut oil for a dairy-free option. Keep in mind that butter will add a rich flavor, while coconut oil may impart a slight coconut taste.
How can I make these biscuits sweeter?
To add a touch of sweetness to your biscuits, mix in 1-2 tablespoons of sugar into the dry ingredients. This slight sweetness can complement savory dishes or pair well with jams and jellies during breakfast.
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).