The QUICKEST way my mom made really good biscuits was a bit different from the usual recommendations but worked (and works for me) really well:

Put about half your intended amount of flour (using SELF-RISING flour) into your bread-making bowl. Make a well (depression) in the center. Pour in the total amount of milk (regular works great) in center of the flour and mix just until all flour is dampened. THEN pour on and quickly/lightly mix in about 1 TBSP of bacon grease (cooking oil works, and so does olive oil!)…. or 3-4 TBSP grease/oil if you want really tender, flaky fall-apart biscuits. Then use a heavy spoon (wooden is best) to work in just enough more flour (the half you reserved, but not all at once, in case it’s too much) so that the dough begins to NOT STICK to the sides of the bowl. When the dough is pulling together and away from the bowl, you know you have JUST THE RIGHT AMOUNT of dough to make biscuits that will rise tall and not be sticky to work with.
At that point, sprinkle a bit of flour on your hands, dust the waxed paper or dough board with flour, and turn out the dough onto the paper/board. Sprinkle a bit of flour onto the dough. Then quickly begin lifting the edges of the dough blob and turning them up, to center, over. Repeat just a few times, until the dough is in a nice blob and not sticking to everything. Use your floured hands to flatten the dough to about 1 or 1 1/2 inches thick. Cut a biscuit and set aside on the paper/board. Tuck under the odd-shaped piece left by the cutting. Cut another biscuit. Repeat until all dough is used. You won’t have leftover dough pieces you’d need to re-knead and add more flour and end up with tough biscuits.
Be sure your pan already has ample oil/grease in it so you can lay in one biscuit, quickly turn it over, so both top and bottom are greased. Place biscuits in pan NOT TOUCHNG, if you want both top and bottom well browned and crusty, with “done” sices and no doughy parts anywhere when the biscuits finish baking.
BEST KEY: Bake REALLY HOT, and have that oven to the right temperature before the biscuits go in!….about 475 to 500 degrees, only 9-10 minutes; 11 max. If placed with spaces between, your biscuits will be well done, tender, and well browned in just this much time.
NOTE: If your oven heats irregularly and the time is up and the biscuit tops are not nice toasty-crisp-brown, change “bake” to “broil” for 1-3 minutes, watch carefully, and pull out those perfectly browned biscuits.
Try it; you’ll like it. And the more times you try, the more you’ll get “the feel” of perfect dough that makes perfect biscuits.
My instructions may “Sound” complicated, but this method truly is fast and easy and foolproof. Just try it and see.

I was sure I had Bisquick. Working on a recipe this evening, and, nope, no Bisquick. I remembered you had given us this recipe and made it and was able to continue on without any problems.

Thanks!!!!

Have you made cinnamon raisen biscuits? I’d love to know you’re technique if you have.
Thanks