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Self-Rising Biscuits

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"Great accompaniment with most meals, but best part of our own version of a McMuffin"

Serves 24 | Prep Time 10 min | Cook Time 15 - 20 min

Why I Love This Recipe

This recipe was developed because my son had to make a home version of a take away meal, and instead of using an English Muffin we chose to use biscuits. Turned out to be a great idea, it works so well.

Ingredients You'll Need

2 1/3 cups Whole Milk
3 tbsp. White Distilled Vinegar
6 cups Self-rising Flour, Plus more for kneading
1 1/2 tsp Salt
1/2 tsp Seasoned Salt
1/2 tsp Smoked Spanish Paprika
3/4 cup Shortening (or Butter)


Preheat oven to 220*C

Combine Milk and Vinegar and let sit for 10min

In a large bowl whisk together Flour, salt, seasoned salt and paprika

Use a pastry cutter to cut in the shortening until the mixture looks coarse, like big bread crumbs

Pour the milk mixture into the dry ingredients and gentle mix until it comes together.

Flour a work surface and turn out the dough onto the work surface, knead a little bit, about 15 times.

Roll out the dough to 1/3 to 1/2 inch thick and use a large round cookie cutter (or a red wine glass) to cut the round shapes.

Place them on a prepared baking sheet 1/2 inch apart.

Bake for +/- 15 to 20 minutes, until golden brown on top. (Baking time will vary depending on the thickness of the dough)

Pairs Well With

Pairs great with any hearty meal, but we always use it to make a home version of McMuffins

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