biscuit recipe with self rising flour
- The Best biscuit recipe with self rising flour
- Classic Self-Rising Biscuits with Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Self-Rising Biscuits with Tomato Sauce Works
- ❓ Frequently Asked Questions About Self-Rising Biscuits with Tomato Sauce
The Best biscuit recipe with self rising flour
I’ve tried all sorts of biscuit recipes, but this one sticks. The self-rising flour keeps things simple, and the way they rise so nicely in the pan is a little secret I won’t share—just know they’re going to be light and tender. My family loves them for breakfast, lunch, or even as a snack with gravy or a simple green salad. They’re also a great way to use up leftover biscuit dough or even extra biscuits for sandwiches. Plus, they’re a little healthier than store-bought because you control the ingredients, no preservatives or mystery fats. It’s the kind of recipe that feels like a little love in every bite, and that’s what matters most.
Classic Self-Rising Biscuits with Tomato Sauce
Crispy, flaky biscuits paired with a simple tomato sauce for a comforting home-cooked meal. Perfect for sandwiches, soups, or as a side.
🥘Ingredients
- 2 ½ cups self-rising flour
- 1 cup cold butter, cubed
- 1 egg
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup canned tomato sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. -
3
Stir in the egg until just combined. Turn dough onto a lightly floured surface and gently press into a 1-inch-thick rectangle. -
4
Cut into 8 biscuits and place on the prepared baking sheet. Bake for 12–15 minutes until golden brown. -
5
While biscuits bake, heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, then stir in tomato sauce. Simmer for 5 minutes.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Self-Rising Biscuits with Tomato Sauce Works
❓ Frequently Asked Questions About Self-Rising Biscuits with Tomato Sauce
1. What is self-rising flour, and why do I need it for these biscuits?
Self-rising flour is a pre-mixed blend of all-purpose flour, baking powder, and a pinch of salt. It eliminates the need for measuring baking powder and salt separately, making it ideal for quick, foolproof biscuits. The baking powder in self-rising flour helps the biscuits rise, giving them a tender, flaky texture—perfect for this recipe.
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2. Can I substitute all-purpose flour for self-rising flour in this recipe?
You can, but the results may differ slightly. If you use all-purpose flour, you’ll need to add 1½ teaspoons of baking powder and ½ teaspoon of salt per cup of flour. Measure carefully to avoid overdoing it, as too much baking powder can make the biscuits dense. For best results, stick with self-rising flour to ensure even rise and texture.
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3. How do I know when the biscuits are done?
Biscuits are ready when they’re golden brown on top and the edges pull away from the pan slightly. They should also sound hollow when tapped on the bottom—they’re done! If they’re still pale or sticky, let them bake a few more minutes, but don’t overcook them, or they’ll dry out.
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4. Can I make these biscuits ahead of time?
Yes! You can bake the biscuits fresh, then cool them on a wire rack. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, warm them in a 350°F oven for 5–10 minutes until crispy.
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5. What if my dough is too sticky or too dry?
A sticky dough? Lightly brush the dough with milk or water and chill for 10 minutes before rolling. A dry dough? Add 1–2 tablespoons of milk or buttermilk to the dry ingredients until it holds together. If it’s still crumbly, let it rest for 5 minutes before shaping—it’ll soften.
