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Quick No-Fail Biscuits

Quick no fail biscuits are the perfect thing to add to your breakfast or a pot of soup. With this biscuit recipe you don't have to cut in shortening or butter. They can be made as drop biscuits or cut out biscuits.

Note: Once a week I share a popular post from the archives. This post was originally published in August 2011.
Saturday morning when we woke up was the first day that we were all home, all day together in  a long time. My boys were very tired from youth church camp and so they slept in and skipped their ju jitsu class. We had nothing scheduled until that evening when we went to a movie in the park that our city hosts once a month.

So, how did we start this wonderful lazy day? With biscuits and gravy, one of my family’s favorite breakfasts. And while I’m not a great “from scratch” gravy maker, I make a mean Quick No-Fail Biscuit.

Yield: 12 Biscuits

Quick No-Fail Biscuits

Quick no fail biscuits are the perfect thing to add to your breakfast or a pot of soup. With this biscuit recipe you don't have to cut in shortening or butter. They can be made as drop biscuits or cut out biscuits.

Delicious no fuss biscuits that can either be rolled out or dropped.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 cups flour (I used freshly ground whole wheat flour)
  • 1 Tbsp. baking powder
  • 2 tsp. sugar
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup melted butter
  • 1 cups milk
  • Instruction

Instructions

Preheat oven to 425 degrees. 

Mix ingredients in order given. 

Drop by spoonfuls onto cookie sheets and bake for 9-11 minutes. 

You can also roll the dough out and cut with knife or cookie cutter.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Quick no fail biscuits are the perfect thing to add to your breakfast or a pot of soup. With this biscuit recipe you don't have to cut in shortening or butter. They can be made as drop biscuits or cut out biscuits.

What are some of your favorite weekend breakfasts?

Thanks for sharing with your friends!

Aura

Friday 15th of August 2014

What is the purpose of the cream of tartar? I have been using the biscuit recipe from The Prairie Homestead site and it is very similar except no cream of tartar...and it is a very good biscuit.

Thank you. I really enjoy your website and your emails.

Aura

Angi Schneider

Friday 15th of August 2014

Hi Aura, cream of tartar is an acid. In fact it is mixed with baking soda to make baking powder. The acid is what helps activate the baking soda to make biscuits fluffy. Acid can also be found in buttermilk. I looked at Jill's recipe page and the only biscuits I found were buttermilk biscuits - so the acid in the buttermilk help make the biscuits fluffy. Since I just use regular milk in my recipe, I like to add a little cream of tartar to help the biscuits rise a bit more. Hope that helps!

The Schneiders

Wednesday 3rd of August 2011

Rachel- we used deer sausage that my husband and son made in Jan. We thought they made enough for the year, but it's so good we're almost out!

Donna - if you are grinding your own flour make sure to use soft wheat berries and pack your measureing cup like you do with brown sugar. If you're buying wheat flour try to find pastry flour for things like biscuits.

Donna

Tuesday 2nd of August 2011

Thanks for the recipe! It sounds very similar to the one I have been using recently, but I am just starting to use whole wheat flour, so I will give this one a try. Thanks again!

Rachel E.

Tuesday 2nd of August 2011

We love biscuits and gravy, too. Sausage is not available on the local market, so I either make it from ground meat or buy Jimmy Dean from the little commissary at the embassy.

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