Biscuits
Biscuits
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Prep: 15 min
Bake: 12 min
Yield: 8 biscuits
Ingredients
  • 2 cups – Sifted Swans Down Cake Flour
  • 2 teaspoons – baking powder
  • 1/2 teaspoon – salt
  • 4 tablespoons – butter, softened
  • 2/3 cup – milk
Directions

Preheat oven to 450°.

Sift Swans Down Cake Flour then lightly spoon into measuring cup for 2 cups.

Add baking powder and salt, sift again.

Cut in butter, add milk; stir carefully until flour is just damp.

Stir vigorously until forms soft dough.

Place on floured board; knead 30 seconds. Roll ½ inch thick; cut with 2 inch floured cutter.

Bake on ungreased sheet for approx. 12 min.

Reviews
  • Leslie Cooley says:

    Any advice for altitude over 3000ft? I made biscuits, but they turned out like hockey pucks…

    • Swans Down says:

      Hi Leslie, Thanks for contacting us with your question. The Kitchen sent several suggestions for baking biscuits at an altitude of over 3000ft. We’ve forwarded the suggestions to the email you provided. Please reach out if you need additional assistance. Happy Baking!

  • Bekah B. says:

    I realize I sound a little bitter in saying this, but I’ve finally come to a point in my life where I can make good biscuits. My husband, who was raised on processed junk foods prefers those nasty refrigerated biscuits. He calls my biscuits brickets. Brat. It’s hurtful. And my biscuits really are good! But to make him happy, I wondered what cake flour would do to biscuits. So I looked it up and found this recipe. I’m hoping for good things from this recipe. Thank you! …brickets, geez.

  • Warner Eastes says:

    I’m not that much of a internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your site to come back in the future. Cheers

  • Jasmine says:

    Love swans. Used a larger recipe 2 cups all purpose 1 cup Swans. The recipe had buttermilk instead of milk. The biscuits were cake like, melt in your mouth. Delicious.

  • Barbara says:

    I am known for making good biscuits…tried this recipe this morning… a disaster.. never did rise and I went exactly by the recipe. ☺️

  • Gwendolyn Oliver says:

    I only bake with swans down cake flour. I love it

  • Ginger Burget says:

    I’m a pie maker and am going to use this flour for my dough. I’m sure it’ll be great.

  • Sarah ALEXANDER says:

    Bake all my cakes with this flour

  • Eva Lewis says:

    I use swan cake flour for all my cake they come out good it make a cake be so light and delicious

  • Carleene says:

    A must try.

  • Ann says:

    Anxious to try this recipe

  • Chonita Reed says:

    I love Swans Down.

  • Justine says:

    I made a chocolate cake from a recipe on the back of the box and it was wonderful! Moist, very chocolatey, delicious!

  • Ms. Anderson says:

    Can you add blueberries to the mixture and have blueberry biscuits?🤔🤔🤔

  • Amanda says:

    My mama used this in her cakes mostly,but would use if out of regular flour

  • Bonnie Patton says:

    My mother taught me how to make a pound cake with the flour.

  • Jovita Ratcliff says:

    I’m going to try this l love making my cakes using swans down..

  • Ann says:

    Hi love the recipes

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