Cut Biscuits

Enjoy these light and fluffy biscuits, made with our Baking & Pancake Mix.

Ingredients

    Yield: 5 - 6 biscuits

    • 1 cup Pamela's Baking & Pancake Mix plus some for handling
    • ¼ cup shortening
    • ⅓ cup plus 1 additional tablespoon milk
Directions

    Preheat oven to 375°.

    In a large mixing bowl, pour in Pamela's Baking & Pancake Mix and cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

    Pour milk into flour mixture while stirring with a fork. Do not let dough sit.

    Dust rolling surface and dough with additional dry Pamela's Baking & Pancake Mix. With fingers, press dough into a 1-inch thick sheet and cut out biscuits with a cookie cutter. Press unused dough together, pat again into a 1-inch thick sheet and repeat cutting procedure.

    Another method is to pat the dough into bricks and use dental floss to cut off squares of dough (shown below).

    Place biscuits on a greased baking sheet and bake for approximately 12 minutes, or until golden brown.

    © Pamela's Products, Inc.

Customer Reviews

Based on 12 reviews
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Dale Ann

My family enjoys biscuits and gravy for breakfast. Since I'm Gluten free I haven't had a good biscuit in a long time. I made your cut biscuit recipe and they were terrific. I'm back to having family breakfast again. Thanks for making such great products.

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Eliz

First time making these biscuits, I used whatever milk I had on hand and coconut oil--which I cut it in with my hands so as not to have to warm it and make it liquid. I added an egg and followed the "pat" method, which worked fine. If you want them to be "high" you have to make them high to begin with. Non-gluten products do not rise (maybe a little from the baking powder, but not much). They were not dry enough to make a dough, so I had to (slowly) add a little flour by folding it in as I mixed. They came out very good. Definitely a keeper as my whole wheat biscuits always come out wrong.
Somebody at grocery outlet told me to try this flour (I am not gluten free), and I'm glad I did.

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Carol

I substituted butter for shortening and 1/2 &1/2 for milk. Came out terrific

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Vicki

Do you think I could use almond milk or coconut milk instead of milk?

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Elisabeth

I used the pat method and the biscuits came out perfect. I added an extra T of mix to thicken the dough. I also used a heavy portion of flour on the counter as I formed the brick. When I cut it, I reshaped it several times to cut it into nice small squares. I love this method.

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