The biscuit is the cornerstone of a country kitchen. While many recipes rely solely on buttermilk and fat, this version introduces an egg into the dough. This simple addition changes the character of the bread entirely, lending a golden hue to the crumb and a richness that feels almost cake-like.
We use butter-flavored shortening here for a specific reason. It provides the distinct flakiness that only shortening can achieve while mimicking the savory note of dairy butter. When combined with the self-rising flour, it creates a biscuit that rises high and splits open easily, ready for jam or gravy.
These come together quickly, requiring only a few turns of the hand to knead. They are best served hot, brushed with melted butter the moment they leave the oven.
The Recipe
Yields: 12 biscuits | Prep time: 15 minutes | Cook time: 12 minutes
Ingredients
- 2 1/4 cups self-rising flour
- 1 tablespoon sugar
- 1/2 cup butter-flavored shortening
- 1 egg, beaten
- 2/3 cup milk
- 1 tablespoon butter or margarine, melted (for brushing)
Instructions
1. Cut the Shortening In a medium mixing bowl, combine the self-rising flour and the sugar. Mix them well to distribute the sweetness. Add the butter-flavored shortening. Using a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. You want small lumps of fat to remain, as these will create steam pockets during baking.
2. Bind the Dough In a separate small bowl or cup, whisk together the beaten egg and the milk. Pour the liquid mixture into the flour mixture. Stir gently just until the dry ingredients are moistened. It is important not to overmix at this stage to keep the biscuits tender.
3. Knead and Shape Turn the dough out onto a floured surface. Knead the dough gently 3 or 4 times. This light handling helps bring the dough together without developing too much gluten. Roll or pat the dough to a 1/2-inch thickness. Cut the dough with a 2 1/2-inch biscuit cutter. Press the cutter straight down without twisting to ensure the biscuits rise evenly.
4. Bake Place the biscuits on an ungreased baking sheet. Bake at 450°F (230°C) for 10 to 12 minutes, or until the tops are a rich golden brown.
5. Finish Remove the baking sheet from the oven. immediately brush the tops of the hot biscuits with the melted butter. Serve warm.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these simple traditions without the distraction of ads.
Golden Egg Biscuits
These Golden Egg Biscuits are richer than your standard bread. The addition of an egg and butter-flavored shortening creates a tender, cake-like crumb with a beautiful golden hue.
Ingredients
Instructions
Cut the Shortening
-
In a medium mixing bowl, combine the self-rising flour and the sugar. Mix them well to distribute the sweetness. Add the butter-flavored shortening. Using a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. You want small lumps of fat to remain, as these will create steam pockets during baking.
Bind the Dough
-
In a separate small bowl or cup, whisk together the beaten egg and the milk. Pour the liquid mixture into the flour mixture. Stir gently just until the dry ingredients are moistened. It is important not to overmix at this stage to keep the biscuits tender.
Knead and Shape
-
Turn the dough out onto a floured surface. Knead the dough gently 3 or 4 times. This light handling helps bring the dough together without developing too much gluten. Roll or pat the dough to a 1/2-inch thickness. Cut the dough with a 2 1/2-inch biscuit cutter. Press the cutter straight down without twisting to ensure the biscuits rise evenly.
Bake
-
Place the biscuits on an ungreased baking sheet. Bake at 450°F (230°C) for 10 to 12 minutes, or until the tops are a rich golden brown.
Finish
-
Remove the baking sheet from the oven. immediately brush the tops of the hot biscuits with the melted butter. Serve warm.
