Country Biscuits

Country Biscuits

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Once you try this recipe for Country Biscuits, you may never go back to store bought canned or frozen. All three of our daughters have made these biscuits for the county fair and received purple ribbons.

Not only do we enjoy this biscuits at home, they are our go-to biscuits when we go to the mountains. They are a perfect companion to Country Sausage Gravy or Chunky Venison Stew. 

When preparing for a camping trip, I’ll schedule our meals and plan accordingly, measuring out any recipe ingredients that I can ahead of time. Such as these biscuits. I’ll measure and mix the dry ingredients and shortening and place the mixture in a quart freezer bag. Then with a black marker, I’ll list the remaining ingredients and instructions. It makes baking in the mountains so much easier.

Country Biscuits are Kid-Friendly

This recipe is also perfect for a young child to learn fundamental cooking skills.

  • Measuring dry ingredients
  • Cutting in shortening
  • Cracking an egg
  • Measuring liquid ingredient
  • Kneading dough
  • Rolling (or patting) out the dough
  • Using a biscuit cutter
  • Baking in an oven

All great skills to practice and learn.

Ingredients Needed to Make Country Biscuits

  • all-purpose flour
  • granulated sugar
  • baking powder
  • cream of tartar
  • salt
  • large egg
  • whole milk

Instructions for Making This Recipe

Preheat oven to 450 degrees. In a medium bowl, sift together all-purpose flour, granulated sugar, baking powder, cream of tartar, and salt. Using a blending fork, cut in shortening until it resembles coarse crumbs.

In a small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients and mix until combined.

Turn out onto a floured surface and knead 10-15 times. Pat or roll out into 3/4″ – 1″ thick and cut with biscuit cutter. Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake until golden brown 10 -12 minutes.

Country Biscuits with Country Sausage Gravy

This recipe will make 20-24 biscuits. Serve with Country Sausage Gravy. Or they are especially good with Chunky Venison Stew.

So, whether you’re planning your next camping trip or just a quiet dinner at home, try making some Country Biscuits for your family. Serve them with a chunk of cheddar cheese. With your favorite jam. Or honey. Or maybe some homemade apple butter. Yum.

See more Biscuit Recipes Here. View more Camping Recipes Ideas Here. See Breakfast Ideas Here. 

Country Biscuits

Country Biscuits

Once you try this recipe, you may never go back to canned biscuits. All three of my daughters have made these biscuits for the county fair and received purple ribbons.
5 from 1 vote
Print Rate
Course: Breads
Cuisine: American
Keyword: Biscuits, Camping Foods, Cowboy Food
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 20 biscuits

Equipment

Blending Fork
Biscuit Cutter
Silicone Baking Mat
Baking Sheet

Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 large egg
  • 1 cup whole milk

Instructions

  • Preheat oven to 450 degrees. In medium bowl, sift together flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening until it resembles coarse crumbs.
  • In small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients and mix until combined.
  • Turn out on floured surface and knead 10-15 times. Roll out 3/4" - 1" thick and cut with biscuit cutter.
  • Place biscuits on a baking sheet lined with parchment paper or a silicone baking mat. Bake until golden brown 10 -12 minutes. Remove and place biscuits on a wire cooling rack.
  • Makes 20-24 biscuits. Serve with jelly and/or sausage gravy.
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2 thoughts on “Country Biscuits”

  • Is it possible to make these and freeze them – either prior to baking, or after baking – for quick use? (Like you can get the frozen kind in bags at the grocery store). If so, which works better? Thanks!

  • Hi there. I haven't done this, although I think it could be done quite successfully. I would go with making them and freezing them before baking. Then just go from freezer to oven, like you do with store bought brands. If you try this, please let me know how it goes! Thanks.

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