Biscuits for Biscuits and Gravy Recipe
This biscuit recipe is designed to serve with biscuits and gravy, giving you soft, tender biscuits in a short bake. The ingredients are simple; in the how-to steps, you’ll mix gently, keep the dough light, and bake quickly. Serve warm with gravy on top, or use as an easy breakfast bread.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the dry ingredients
In a bowl, stir together the flour, baking powder, sugar, and salt until evenly combined.
Cut in the shortening
Add the shortening and work it in with your fingertips or a pastry cutter until the mixture looks sandy with a few small pea-size bits left.
Add milk and form the dough
Pour in the milk and stir just until the dough comes together. Stop mixing as soon as it holds; if it feels dry, add 1–2 tablespoons more milk.
Fold, pat, and cut
Turn the dough onto a lightly floured surface. Gently fold it 2–3 times, then pat to about 3/4 inch (2 cm) thick. Cut rounds with a glass or cutter.
Bake
Set the biscuits on the sheet and bake for about 8 minutes, until the tops are lightly golden. Let them rest 2 minutes before serving.
Serve warm
Split and spoon gravy over the top, or serve as a simple breakfast biscuit.