Martha White "Hot Rize" Biscuits

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  • Level: Easy
  • Total: 31 min
  • Prep: 20 min
  • Cook: 11 min
  • Yield: 14 Biscuits
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Crisco® Original No-Stick Cooking Spray

2 cups Martha White® Self-Rising Flour

¼ stick Crisco® Baking Sticks All-Vegetable Shortening

or ¼ cup Crisco® All-Vegetable Shortening

¾ cup milk


  1. HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. KNEAD dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. BAKE 10 to 12 minutes or until golden brown. Serve warm. VARIATIONS: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.