National Biscuit Month, 15-SECOND Biscuit Recipe!


National Biscuit Month, September

My family loves hot, homemade biscuits, and this is National Biscuit Month.

So, I thought I’d resurrect an old favorite recipe, just for you!

Although I’ve known the recipe handed down to me from my families, I’ve also never been satisfied just to do what everyone else is doing. I’m always thinking it might be even better if…

So one day I tried substituting real butter in the recipe I’d inherited, to replace the shortening. Oh, MY, did I notice a big difference, right away!

One thing led to another and I tried upping the fat content. Instead of the recommended 1/3 cup of fat, I tried a whole STICK of butter. Oh, MY, did I notice a big difference right away!

But then. Oh, then, I found a recipe for cream biscuits.

Phoo, those things are almost ALL fat, did you realize? Mmmm. No one can eat just one.

Several tweaks later, I invented the 15-Second Biscuit Recipe.


If I hurry, I can make biscuit dough in 15 seconds, and so can you. Here’s how:

  1. Combine equal portions of self-rising flour and heavy (or whipping) cream.
  2. Stir very quickly with a fork.
  3. Done.

Now. You must realize the benefits of this recipe that go beyond the race with the clock:

  1. These biscuits are almost like cake, but without the sweetness.
  2. You won’t believe how tall and tender they turn out.
  3. If you want, you can make only one biscuit. Just use 1/4 cup, each, flour and cream.

If you prefer whole wheat biscuits, as I do, you can easily create your own whole-wheat, self-rising flour.


And share with us your favorite type of gravy for these golden orbs!

Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

14 thoughts on “National Biscuit Month, 15-SECOND Biscuit Recipe!

  1. I love the “make one biscuit” measurements. It’s like you know that there have been times I only wanted one biscuit.

    1. Oh, it is so much easier to stay on diet if I only make one. It’s the ONLY way a person can eat just one! Ha!
      Thanks for the comment, Brittney, and WELCOME to Home’s Cool! πŸ™‚ Come on by again sometime. ❀ K

    1. Oh, me too, Georgeanne! Thanks for this comment! And WELCOME to Home’s Cool! πŸ™‚

      I’m so fond of hot bread, I probably would eat far too many, also. It’s just what hot bread is all about, isn’t it.

      However, at Thanksgiving, when the whole family is together, it’s just four cups of flour and a quart of cream–fifteen seconds flat–to feed one or a couple dozen. So fast and easy. πŸ™‚

    1. Hello, friend! Great to see you here again! And thanks for the compliment! Using cream sure is fast, if nothing else!
      I’ve heard from many that King Arthur products are the best.
      However, I almost always use whole wheat flour and turn it into self-rising, on my own, because we cannot tolerate much white flour in our diets. I think I’ve bought two whole bags of SR in my life! And that’s a long time! πŸ˜‰ I do like it for breading meat to fry, since it does rise a bit, even then. Makes things interesting, especially if you dip in milk, first.
      But for biscuits, we’ve grown accustomed to whole wheat, although we enjoy white flour biscuits, too. Sometimes I’ll make them when I have a warm batch of pear preserves that needs sampling. πŸ™‚ Rare occasion…
      But for those who can tolerate it, I’d surely recommend it from what you’ve shared here. Thanks!

    1. Yay! However, I must warn you, this recipe makes American biscuits, which are fluffy and intended to be used as a bread with butter and jelly or syrup or gravy over them. They are not like what we call cookies, at all. Tea and biscuits in the afternoon? Not really. More like coffee and biscuits with your eggs, for breakfast…. see? πŸ˜‰

    1. Hi there! Me too! In fact, you HAVE to hurry-stir these as they start out runny and get stiff, fast. It’s fun, actually.
      Also, we must still knead and cut them, but hey, all that measuring, sifting, and cutting in ingredients is OVER at our house! πŸ™‚
      Thanks for commenting! πŸ™‚

    1. You’re so welcome! And WELCOME to Home’s Cool! πŸ™‚
      We love these, and I especially love them because they are so fast and easy. Still have to knead and cut, but if you make square biscuits with a knife instead of round ones with a biscuit cutter, they are SO FAST! πŸ™‚

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