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Biscuits For Two Recipe

Biscuits For Two Recipe

"A friend shared this recipe with me," writes Sylvia McCoy from Lees Summit, Missouri. "I think the biscuits taste wonderful warm from the oven."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 1 cup all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 cup shortening
  • 1/2 cup 2% milk


  • 1. In a small bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  • 2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
  • 3. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 4 biscuits.

Nutritional Facts

2 each: 494 calories, 27g fat (7g saturated fat), 8mg cholesterol, 1121mg sodium, 53g carbohydrate (6g sugars, 2g fiber), 8g protein.

Reviews for Biscuits For Two

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shannondobos User ID: 5115022 232500
Reviewed Sep. 8, 2015

"These were exactly what I was looking for when I wanted a side to my chili last night. They were perfect. I cut mine a bit thinner to stretch the servings, and next time I'll do 1/2 inch as the recipe suggests. I added 1/4 tsp garlic powder because I love garlic. I think these would also be excellent with a touch of shredded cheddar baked in too. I highly recommend these."

grnbee User ID: 3986968 677
Reviewed Feb. 27, 2013

"These are so easy and really really tasty with butter melting over the hot biscuit. The recipe is a definite do again and again and agian.


pettymama User ID: 1026286 275
Reviewed Jan. 17, 2013

"My husband thought these were the best biscuits he'd ever eaten...and he is a huge bread fan. I did use butter instead of shorting and they turned out so good!"

Sweethart721 User ID: 3236169 821
Reviewed May. 27, 2011

"i must have cut mine thinnner because i got 10 biscuits... but they were delish... boyfriend loved em!"

walkingfit User ID: 4734545 321
Reviewed Feb. 2, 2011

"I've been making these biscuits for a couple of years now and wouldn't think of going back to canned! They are delicious and turn out light and fluffy every time. Last night I made them with the butter flavored shortening and let them sit a few minutes before baking and they rose even higher. My husband has only one "word" for these, mmmmmmmmm."

kafaughn User ID: 3552105 320
Reviewed Dec. 31, 2010

"Delicious! Light, fluffy and pretty too. Doubled the recipe which made 11 biscuits."

kaitlyn'smommy User ID: 3996686 305
Reviewed Jun. 25, 2010

"These biscuits were delicious. I enjoyed my first batch with homemade strawberry jam. The serving size is perfect. Thank you for sharing.....this recipe is a keeper."

ruthieQ209 User ID: 2983811 198296
Reviewed Feb. 24, 2010

"It was light and fluffy, very yummy...I love it!"

KScales1 User ID: 3297604 502
Reviewed Mar. 23, 2009

"The amount of sodium listed is correct, but it’s for 2 biscuits. One biscuit would have 561 mg of sodium.

Cooking for 2 Food Editor"

jpsjfm User ID: 2914098 544
Reviewed Mar. 13, 2009

"I too want to know if the sodium content is accurate.


psauve7054 User ID: 1531659 1208
Reviewed Mar. 12, 2009

"Is the sodium content accurate (1121 mg)?"

bakingmad User ID: 875200 942
Reviewed Jan. 8, 2008

"I made these "as is" the first time and we found them a bit too dry for our taste. The second time, I omitted the cream of tartar and used unsalted butter instead of shortening and what a difference! They came out light and fluffy with a wonderful butter flavor. Made with the substitutions, they are perfect EVERY time!"

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