carolynjo

If you can find it, get Formula L Restaurant Style Biscuit mix. Just add buttermilk, roll out, cut out, and bake. Delicious.

Melinda in Tulsa

I gave up trying to make bisquits years ago! Apparently, I just don't have the knack.

cinnamon

Im 58 and mine turn out so hard you could play baseball with them it also does the same when I try to make pie crust

catmcclure

If you get any of the "self-rising" flour, they all have a fairly good biscuit recipe on the package. I use Gold Medal self-rising. The real secret to making biscuits is not to overwork the dough. Just mix it up, fold it over a couple of times and then roll it out and cut it. If you overwork it, they will turn out hard.

If you really want fairly good biscuits quickly, Pillsbury has some great frozen biscuits. I buy those and keep them in the freezer. I like biscuits and my hubby doesn't, so I'll use the frozen ones and only back two or three biscuits at a time.

Marvel

If they are too hard try a bit less flour, and or add a little more shortening, Not oil.. Maybe the oven temp is too high if the burn. You Can do this. Try again when no one is there to be critical.Good Luck.

sewgray

I go to Popeye's and buy a half dozen or so. They're great.

Dbl Trouble

I use a recipe from an Amish Cookbook.
Melt-In-Your-Mouth Biscuits
2 c. flour 2 T. sugar
2 t. baking powder 1/2 c. Crisco shortening
1/2 t. cream of tartar 2/3 c. milk (for drop biscuits
note... 1/2 c. milk (for roll out)
1/2 t. salt 1 egg, beaten
Sift dry ingredients and cut in shortening. I add egg and milk together and stir into the dry mixture. Bake 10 -15 min. in a 400 degree oven. Yumm.
When I make a double batch(s) I blend the Crisco in with the dry with the mixer. Big hit at Sunrise breakfast at Easter with sausage gravy.

suzette1954

My mother made homemade biscuits every morning of the life she shared with my Dad. It was the 1st thing she taught us to cook. She used selfrising flour, A huge (heaping)tbl of shorting, mixed it together with her hands until you have pea sized pieces. Next was the buttermilk. No measuring for her. then she had flour on a piece of waxpaper. She patted the dough out and cut the biscuits. Baked them on a greased cookie sheet at 450 until golden brown.
I buy the pillsbury southern style frozen biscuits. I pour some vegetable oil on a pizza pan and take each frozen biscuit and turn each one in the oil until both sides are coated. I think the bag says to bake at 375 but I always up it to 400 degrees. Makes the best biscuits you will ever eat. they are so crispy on the outside and perfect on the inside, every time.

mimiknoxtaylor

The main secret is NOT to twist your biscuit cutter when cutting out the biscuits. My recipe for the best biscuits is: 1 cup self rising flour, 1 Tbsp. baking powder, 1 cup cream (not milk).
Mix into soft dough. Knead 5-7 times on floured surface. Pat or roll out to about 1/2" thickness. Place on baking sheet & bake at 450F for 8-12 min. until lightly browned.

Pat P

This may have answered a question I had about a flour used in the south that made the best biscuits ever.