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Hot Biscuits – 10 Different Recipes

Hot Biscuits in Less Time

Hot Biscuit Recipes

Hot Biscuit Recipes

WHENEVER I want to serve hot biscuits and haven’t the time to roll and cut them, I make drop biscuits. I use my master biscuit recipe—simply making the batter a little softer by adding extra milk and dropping this batter on baking pans with a spoon. No need to touch the dough with my hands—no table, rolling-pin or sticky hands to wash afterwards! A real saving of time and trouble!

On this page I am giving recipes for both rolled and drop biscuits—also for some fancy biscuits, all variations of the master recipe. I make all these biscuits with Crisco —for Crisco gives me the lightest, flakiest biscuits I have ever had and in the years I have been cooking I have tried almost everything.

Another time-saving hint

You can mix all the ingredients in the recipe except the milk, keep this mixture in the fridge and have fresh hot biscuits without taking time to mix them just at meal time. As Crisco itself stays sweet and fresh so long, the mixture will keep a week or longer.

Really I do not know how I could keep house without all the good things to eat that Crisco gives me: Cakes that you cannot tell from butter cakes; tender, flaky pie crusts; light, feathery muffins; and all kinds of wonderful fried foods, without smoke, unpleasant odor or waste.

STANDARD RECIPE
for both “Drop” and “Rolled” Biscuits
2 cups bread flour
5 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons Crisco
3/4 cup milk or water (for “Drop” biscuits)
or
2/3 cup milk or water (for “Rolled” biscuits)
Sift dry ingredients together 3 times. Work Crisco in with fork. Add liquid gradually.

For “DROP” [EMERGENCY] Biscuits: Drop by spoonfuls on Criscoed baking pan. Brush top of biscuits with melted Crisco or milk. Bake in hot oven (450° F.) 10 to 15 minutes.

For “ROLLED” Biscuits: Form dough into shape, roll inch thick, cut. For scone-shaped biscuits, cut squares, then diagonally in half. Brush top of biscuits with melted Crisco or milk. Bake in hot oven (450° F.) 15 to 20 minutes. Makes about 12 biscuits.

To use buttermilk or sour milk, beat in 1/4 teaspoon soda for each cup of milk. (If milk is very thick, use a little more milk.) Use same amount of baking powder and follow method for either “drop” or “rolled” biscuits.

Variations

Lemon or Orange Tea Biscuits
Dropped or Rolled: Stir in 1 teaspoon grated rind before adding milk.

Delicious Raisin Biscuits
Rolled: Sift 1/2 cup sugar with dry ingredients. Beat one egg, add enough more milk to make 2/3 cup. Stir in 1 cup raisins before adding milk.

Shortcake Biscuits
Dropped or Rolled: Add 2 more tablespoons Crisco and one well-beaten egg mixed with milk. Drop for individual shortcakes or spread on layer-cake pan for large shortcake. Or roll and cut.

Peanut Biscuits
Rolled: Sift 1 tablespoon sugar with dry ingredients. Beat two eggs, add enough milk to make 2/3 cup. Stir in 1/2 cup chopped peanuts before adding milk.

Date Biscuits
Rolled: Follow recipe for Peanut Biscuits, omitting nuts. Roll thin, cut in rounds, put stoned date in center, wet edges, fold over, press together.

Whole Wheat Biscuits
Rolled, with or without raisins: Use one cup whole wheat flour in place of 1 cup bread flour. Add 1/2 cup Sultana raisins before adding milk.

Maple Nut Biscuits
Rolled: Roll dough 1/4 inch thick, spread with 1/2 cup shaved maple sugar mixed with 3 tablespoons Crisco. Roll and cut as for cheese biscuits. Lay in pan, sprinkle maple sugar over each and bake with 1/2 walnut in center.

Cheese Rolls
Rolled: Delicious with soups and salads. Roll dough 1/4 inch thick. Sprinkle with about 3/4 cup grated cheese. Roll as you would jelly roll. Cut slices 3/4 inch thick, lay in Criscoed pan, cut side down.

Delicious Raspberry Buns
Rolled: Follow recipe for raisin biscuits, omitting raisins. Cut in rounds, put teaspoon jam in center, wet edges, cover with another round, press together.

Cheese Biscuits
Dropped or Rolled: Stir in 1/2 cup grated cheese before adding milk.

ALL MEASUREMENTS LEVEL—All recipes on this page tested and approved by Good Housekeeping Institute.