Cut-Out Biscuits Recipe
Cut-Out Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: Biscuits
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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.
Originally published as Cut-Out Biscuits in Reminisce December/January 2011, p44

Nutritional Facts

1 each: 259 calories, 13g fat (6g saturated fat), 27mg cholesterol, 566mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 cup self-rising flour
  • 4-1/2 teaspoons cold butter
  • 1/4 cup ginger ale
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • TOPPING:
  • 2 teaspoons butter, melted
  • 1/2 teaspoon sugar
  1. 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.
  2. 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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.
Originally published as Cut-Out Biscuits in Reminisce December/January 2011, p44

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