By Mary Ostyn
June 15, 2010
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There's nothing like fresh biscuits to jazz up a simple meal of soup or salad.   Here's a hint to make biscuit-making even quicker.  Simply shape your biscuit dough into a nice rectangle, patting the edges to make them as straight as possible.  Then use a pizza cutter to cut square biscuits.  There's no waste, no need to re-roll the dough.   Thirty seconds, and they're ready to go into the oven.  Easy peasy.  Want a recipe to go along with that time-saving hint?  Here's one from Family Feasts for $75 a Week.

Really Big (Really Delicious) Biscuits

Makes 16 biscuits

Preparation Time: 40 minutes


  • 4-1/4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2/3 cup cold butter
  • 2 cups milk
  • 1 tablespoon white vinegar


Preheat oven to 425 degrees.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Using a box grater, shred cold butter into the mixture and stir to distribute evenly throughout the dry ingredients.  Pour the milk into a 2 cup measuring cup and add vinegar.  Milk will begin to curdle a bit.  Voila-- fake buttermilk!  Pour milk mixture into the dry ingredients, stirring just until dough begins to pull away from the side of the bowl.

Turn dough out onto a floured surface and knead 15 times.  Shape dough into a rectangle and roll it to 1-inch thickness.  Pat edges smooth with your fingers, and cut into squares with a pizza cutter.  Brush excess flour off biscuits and place them on an ungreased baking sheet.   Bake until edges begin to brown, about 13-15 minutes.  Serve hot.