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Cut-Out Biscuits

 Cut-Out Biscuits
After a couple of tries at doctoring the recipe, these biscuits came out so light and fluffy, I think of them as cloud puffs. A plate of these can be served hot or cold for breakfast, tea, luncheons, dinners or snack time.
3 ServingsPrep/Total Time: 25 min.


  • 1 cup self-rising flour
  • 4-1/2 teaspoons cold butter
  • 1/4 cup ginger ale
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 2 teaspoons butter, melted
  • 1/2 teaspoon sugar


  • Place flour in a small bowl. Cut in butter until mixture resembles
  • coarse crumbs. In another bowl, combine the ginger ale, sour cream
  • and mayonnaise; stir into flour mixture just until moistened. Turn
  • onto a lightly floured surface; knead 8-10 times.
  • Pat out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit
  • cutter. Place 2 in. apart on an ungreased baking sheet. Brush with
  • butter; sprinkle with sugar. Bake at 400° for 9-11 minutes or
  • until lightly browned. Serve warm.
  • Yield: 3 biscuits.
Editor’s Notes: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

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Cut-Out Biscuits (continued)

Nutritional Facts: 1 biscuit equals 259 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 566 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.