BISCUITS Made from Scratch



Biscuits made from scratch are in most households a lost art.  I teach that skill for many reasons.  Homemade biscuits are good, better than canned and frozen ones.  They are cheap to make.  You can put them together in no time.  They are versatile.  And most importantly it makes you feel good about yourself when someone says ” You made this?  WOW ! I am impressed. ”  So today my students were given the task of making homemade biscuits and surprisingly they did very well.  This is not the easiest thing to do if you have never handled biscuit dough before.  It is hard to judge how much milk to add and how many times to knead the dough.  Usually there will be one disaster out the classes , but not today.  They all did pretty well.  I will have to brag on second block.  They were all super.

So how do you put these things together.  Really it is quite easy and very quick.  It just may take a few times to get the knack of it.  My first biscuits were not edible so there is hope!!   Always use WHITE LILY self rising flour and CRISCO.  I am not advertising for White Lily flour, but this is the only kind that works for me.  I use the recipe that is on the package.  You cannot go wrong.

  • 2 cups of White Lily self-rising flour
  • 1/4 cup Crisco
  • 2/3 cup – 3/4 cup milk


Using a pastry blender cut shortening in flour

Using a pastry blender cut shortening in flour


Using a pastry blender cut Crisco into flour until it is about the size of small peas.  This makes the biscuits tender and flaky.

Add milk and stir with a fork

Add milk and stir with a fork

Do not add all the milk at once.  The amount to humidity in the air will determine  the milk you will need.  The dough should be stirred with a fork and it should pull away from the sides of the bowl.  Pour on wax paper with flour.  Sprinkle a little flour on top to keep it from being sticky and put flour on your hands.  Knead the dough for 4 to 6 times.  The dough should be smooth and spongy. These two things are important when making biscuits :  1.  Do not handle the dough too much and 2.  Do not add too much flour when kneading.  Flatten out with your hands to a thickness of 1/2 inch and cut out with a biscuit cutter or something with an open end that will not trap air and cut smoothly.   

Cutting out biscuits

Cutting out biscuits

Place the biscuits flour side in the bottom of a slightly greased pan. Bake at 500 degrees for 10 min. 

Ready to bake

Ready to bake

That’s all there is to it.  Just give it a try.  Then practice and then practice again.   Now here are the results of today’s bake off!!



Filed under Biscuits, Cooking, Recipes

42 responses to “BISCUITS Made from Scratch

  1. Carly Hart

    I’m excited now that I know how to make biscuits from scratch! They were very good, and I can’t wait to make them again!

  2. Jennifer Pham

    I think making biscuits are easier to make than everyone says it is. This recipe is quick and easy. I made these biscuits at home about three times and they get better and better each time. Thank You for teaching up this recipe. 🙂

  3. chanz l mcgarity

    i like all of the biscuits

  4. Now i know that you don’t add all the milk in at once, because of the humidity.

  5. Brooke Maryniak

    I never knew making biscuits could be so easy! I never knew that adding all of the milk at once could make your dough turn out wrong.


  7. Ashley Kendrick

    I had no idea how to make homemade biscuits but now that I do I’ll always make it. I didn’t know who easy it was to make it! (:

  8. courtney e

    This looks like fun! I would like to make these in class!

  9. Bailey 1st period

    They were really good! I learned how to to knead the dough. Never did that before.

  10. DS1st

    got to love making things from scratch!

  11. archie

    didnt know it would be so easy

  12. Austin 3rd period

    i learned that they make a tool that allows you to cut shortening in

  13. Cole Small

    Now i know how to make a simple breakfast!



  15. Olivia Walker

    I learned to use a pastry blender to cut Crisco into flour until it is about the size of small peas.

  16. ashley cunningham

    i learned that they are very easy to make and do not take alot of ingredients and they only take about twenty minutes to make and they are very good.

  17. whitney hobbs

    After watching the demo on how to make these Biscuits from scratch, I learned you should always use WHITE LILY self rising flour and CRISCO.

  18. Nikki Burns 4th period

    i learned not to add all of the milk at the same time because there is no exact measurement of how much you should use.

  19. alina m

    i learned you have to use a pastry blender cut Crisco into flour until it is about the size of small peas. and use white lily self rising flour

  20. Keiara Dority

    I learned how to make biscuits from scratch!!!!

  21. Rachael Tenney

    The biscuits were so light and fluffy and better than any frozen biscuit ive ever had!!

  22. Victoria Spitler

    I think it is interesting how your first batch of biscuts is not as good as your second. Everyone just continues to improve.

  23. Anna Scasny

    These Biscuits are very easy to make and are very inexpensive. Also to make sure to use White Liliy flour and Crisco. These Biscuits are better than the frozen ones.

  24. Shaughnessy Peacock

    I learned that you should use White Lilly flour to make these better.

  25. Shae

    I love making homemade biscuits from scratch. I have been doing this since I was a child and it is always fun. It is fairly easy and always enjoyable.

  26. amber Stevens

    i learned how to make biscuits from scratch

  27. Trish Jenkins

    I learned how different milks, put in biscuits, make it taste different

  28. Anita

    They are great ! I learned that you have to be careful when making these because the smallest mistake can make a big difference. It was a good experience and best of all they were delicious.

  29. Jessie Miller

    The buttermilk tasted great.

  30. breanna swanson

    i learned that white lily products is the key to this recipe and others when wanting the perfect dough

  31. Elizabeth Stevens

     When making these biscuits White Lily self-rising flour is the flour you should always use.

  32. Brandi Stampley

    learned that they make a tool that allows you to cut shortening in

  33. Marlee King

    I learned that you need to make a hole in the dry ingredients before you pour in liquid ingredients so they mix better together.

  34. Hannah McManus 3rd period

    I learned that when blending the batter with a pastry blender, you must make it until it is the size of a pea for it to be flaky and delicious!

  35. james smith

    i learned how to make biscuts from the thing that i have at home

  36. Jasmine

    I learned that you need to preheat the oven to 500 so they can bake right.

  37. Tkeya Dix

    I learned that the humidity in the air of the room will determine the best amount of milk to use.

  38. I’ll try make my own biscuits, soon, but I can try asking mom how to make biscuits made from scratch.

  39. Also in the Cheese Biscuits, I am allergic to dairy products.

  40. Amber G.

    You do not add eggs to biscuits and it is fun to cut the biscuits out

  41. Alana

    I learned it that when kneading dough you are not supposed to add to much flour.

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