Self-Rising Biscuits

Ree Drummond · thepioneerwoman.com · 2014 · 24 serving(s)

Against 321 biscuit recipes

Less fat than 93% of recipes and no sugar, unlike 69%.

See how all 321 biscuit recipes compare →

Get the method at thepioneerwoman.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

Less fat than 93% of recipes: 21% of the flour weight against the typical recipe's 40%, about half as much.
No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

2 1/3 c. Whole Milk≈ 569 g
3 tbsp. White Distilled Vinegar≈ 44 g
6 c. Self-rising Flour, Plus More For Kneading≈ 750 g
1 1/2 tsp. Salt≈ 9 g
3/4 c. Lard (OR Butter OR Shortening OR A Combination)≈ 154 g

Toppings and extras

Listed, but not counted in the percentages below.

Melted Salted Butter, For Brushingn/a

flour 750 gbatter 1526 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

Fat21% · 6th percentile · median 40%
Buttermilk76% · 39th percentile · median 84%
Leavening5% · 49th percentile · median 5.1%
Sugar0% · 15th percentile · median 3.3%
Salt1.2% · 28th percentile · median 1.6%

Oven

Temperature: not stated; median 425°F
Time: 10 minutes; median 15 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.

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