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Amish Quick Self-Rising Biscuits
These easy to make biscuits are delicious for breakfast or in your lunch bucket. A great treat to send with your children's lunch. Split and spread with honey or jelly instead of the same old sandwich.
- Prep Time:
- Cook Time:
Ingredients
- Prep Time:
- Cook Time:
Ingredients
- 2-1/3 cups Whole Milk
- 3 Tablespoons White Distilled Vinegar
- 6 cups Self-rising Flour, Plus More For Kneading
- 1-1/2 teaspoon Salt
- 3/4 cups Lard (OR Butter OR Shortening OR A Combination)
- Melted Salted Butter, For Brushing
Preparation Instructions
(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
Preheat the oven to 475 F.
In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.
In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!
***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
Preheat the oven to 475 F.
In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.
In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!
***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
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