How to Make Homemade Self Rising Biscuits

 I posted how to make biscuits here, but honestly, I wasn't using self-rising flour. I was using all-purpose flour, and they turned out flat and heavy- even with the baking powder! I live on an island that is about 1/4 miles wide by 1 1/2 miles long, and, believe it or not, self-rising flour is like gold here. I didn't have any self-rising flour at the time I made the other batch of biscuits, but got a bag when I went to the mainland on Thursday. Also in the other recipe I used a food processor to make the dough, but I did it the old fashioned way here.

Measure out 2 cups of self rising flour, and 1/4 cup of vegetable oil or some type of shortening.



Take a pastry cutter and cut the shortening into the flour until it resembles course crumbs.



There is no way for me to measure the milk (or buttermilk - I only had milk on this occasion) here because i just add it little by little until the flour is all wet and away from the sides of the bowl.



Sprinkle a little flour out on the counter top. I use to have a sifter to sift all my flour, but don't anymore.  Pour out your dough on the flour.



Knead it to 1.) Get the ingredients further mixed up and 2.) to get the dough covered good with flour so it won't be sticky. Don't overknead it, however, as the dough will come out tough. It should look like this.



Roll the dough out to about 1/2 inches and cut the biscuits out.



Take the biscuits and lay them on your baking sheet. You will have lots of dough left. Form another lump.



Roll it out and cut more biscuits out.



After I did this, I had a small lump left - too small to roll out and cut, so I just tried to form it into a little biscuit, and then laid it on the baking sheet.



Here is my baking sheet full of biscuits.



Place them in a 450 degree preheated oven and bake about 8 minutes or so, depending on your oven, or until they start to turn golden brown.

They should turn out looking like this.



Enjoy!

Love,
Kimberly ♥