GOLD MEDAL® CLASSIC BISCUITS
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
- This recipe is made available as a courtesy by BettyCrocker.com, a property of General Mills Inc.
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Azad Azadmeena
[email protected]These biscuits are simply the best. I've tried many other recipes, but this one is the winner.
Shona Moosa
[email protected]I always get compliments when I serve these biscuits. They're the perfect way to impress your friends and family.
Solomon Kobla
[email protected]These biscuits are so easy to make, even my kids can help. They love rolling out the dough and cutting out the biscuits.
Daniella Garcia
[email protected]I've made these biscuits with different types of flour, including all-purpose flour, whole wheat flour, and even gluten-free flour. They always turn out great.
Giovanni Dunn
[email protected]These biscuits are the perfect size for sandwiches. I like to use them for chicken sandwiches, egg sandwiches, and even grilled cheese sandwiches.
nanapris Jee
[email protected]I love that this recipe makes a big batch of biscuits. I can freeze the leftovers and they're just as good as fresh.
Emon Shikder
[email protected]These biscuits are a great way to use up leftover buttermilk. I always have a carton in my fridge just so I can make these biscuits.
Subhan ali Ursani
[email protected]I've been making these biscuits for years and they're always a crowd-pleaser. They're the perfect addition to any breakfast, lunch, or dinner.
K Forbes
[email protected]These biscuits are so versatile. You can serve them with butter, jam, honey, or even gravy.
muscab maxamed
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these biscuits.
Oghale Blessing
[email protected]I made these biscuits for a party and they were a huge success. Everyone raved about them!
Daniel Tamaona
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and just melt in your mouth.
The Superior School
[email protected]I was skeptical at first because I'm not a great baker, but these biscuits turned out amazing! My family loved them.
Kingsley Ezekwere
[email protected]I've tried many biscuit recipes, but this one is by far the best. The biscuits are fluffy, buttery, and have a perfect golden brown crust.
Wandile Leon Helebe
[email protected]These biscuits were a hit! They were so easy to make and turned out perfectly. I'll definitely be making them again.