No Fail Biscuits
No Fail Biscuits are a classic American comfort food that are easy to make and irresistibly fluffy. The combination of self-rising flour and buttermilk creates a tender biscuit with a rich, buttery flavor, perfect for breakfast or as a side at dinner. These biscuits suit both novice bakers and experienced cooks alike.
Ingredients
Instructions
- Mix together flour and baking soda.
- Cut in the Crisco with a fork until the mixture resembles cornmeal.
- Mix in the buttermilk until just combined.
- Roll or pat out the dough on a floured surface.
- Cut out biscuits and place them on a baking sheet.
- Bake at 450°F for 8 to 10 minutes.
Tips & Substitutions
For perfectly flaky biscuits, make sure your Crisco is cold before cutting it into the flour. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 tablespoon of baking powder and a pinch of salt. For a richer flavor, consider adding a tablespoon of honey or sugar to the buttermilk.
Serving Suggestions
These no-fail biscuits are delightful served warm with butter and jam or alongside hearty dishes like beef stew or chicken and gravy. They also pair beautifully with Cathy'S Broccoli Salad for a refreshing contrast. Consider serving them at breakfast with honey or as a base for biscuits and gravy.
Storage & Reheating
To store leftover biscuits, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. For best results, refrigerate them for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Biscuits contains roughly 38 calories, with 2g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 679mg per serving (30% 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. For every cup of all-purpose flour, add 1 tablespoon of baking powder and a pinch of salt to mimic the properties of self-rising flour. This will help your biscuits rise properly.
What can I do if the dough is too sticky?
If your dough is sticky, sprinkle a little more flour on your work surface and on the dough while kneading. Be careful not to overwork the dough, as this can lead to tough biscuits. A bit of extra flour can help achieve the right consistency.
Can I freeze the biscuits before baking?
Yes, you can freeze the cut biscuits before baking. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag. When ready to bake, no need to thaw; just add a few extra minutes to the baking time.
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).