Mom’s Biscuits

Mom gave people a number of variants on this recipe, but this is what she gave Jerry and Kate.  They are very good!

Mom’s recipe card says 1 cup milk, but Elaine and Kate agree that 2/3 cup is closer. 

Knead the dough very gently, more like press it around with your fingers.  Hard kneading makes for tough biscuits.


2  cups self-rising flour

1 stick Imperial margarine, cold
Brand makes a difference, mom only used Imperial

2/3 cup milk, a little more as needed


Other versions add up to 1 tbsp sugar, and/or 3 tsp baking soda, but mom did not do that when showing us how. 




Heat the oven to 450°, or 425° using a convection oven.

Put the flour in a large bowl.

Cut margarine up with a knife and put the pieces into the flour.  Using two knives, a pastry cutter, or your cold fingertips (better) cut the margarine into the flour until the whole bowl looks about the consistency of cornmeal – thousands of tiny pieces of margarine surrounded by flour.

Add the milk, stirring gently as little as possible until all becomes a slightly sticky dough.  Dough should clump into a ball, not stick to the bowl all around, but a little sticking is good.

Turn out onto a floured surface and flatten a little.  If the dough gets too sticky as you knead, sprinkle a little flour over it.

Gently knead with well-floured hands by lifting one edge and folding it over the dough, then flattening gently again.  Little pressure and slow motion is good.  Stop when the dough seems to smooth out and hold together well, less is better

Roll out to about 1/2" thick and cut the biscuits with a biscuit cutter or drinking glass.  Place them on an ungreased baking sheet, almost touching.  Gather and roll out again the remaining dough and cut more biscuits.  Last one you can sculpt with your fingers, be creative!

Bake in the middle of the oven at 450 degrees for about 13 minutes or until the tops are well browned.   Convection oven at 425 degrees works even better.