This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

  • Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

  • Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

  • Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Nutrition Facts

191.3 calories; protein 3.2g 6% DV; carbohydrates 20.2g 7% DV; fat 10.9g 17% DV; cholesterol 1.5mg 1% DV; sodium 225mg 9% DV. Full Nutrition

Reviews (846)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2007
For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully press to about 3/4" and cut, simply add enough flour to remove stickiness and definitely use butter instead of shortening. I have never had such a good biscuit! Read More
(1280)

Most helpful critical review

Rating: 3 stars
06/04/2014
This recipe fails to note the two most important things to remember when making biscuits: (1) ALWAYS use COLD butter/margarine/shortening; that makes for a flaky biscuit. And (2)NEVER NEVER NEVER twist the cutter when you're cutting out the biscuits. Twisting prevents them from rising. Read More
(572)
1084 Ratings
  • 5 star values: 735
  • 4 star values: 211
  • 3 star values: 77
  • 2 star values: 31
  • 1 star values: 30
Rating: 5 stars
01/28/2007
For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully press to about 3/4" and cut, simply add enough flour to remove stickiness and definitely use butter instead of shortening. I have never had such a good biscuit! Read More
(1280)
Rating: 3 stars
06/04/2014
This recipe fails to note the two most important things to remember when making biscuits: (1) ALWAYS use COLD butter/margarine/shortening; that makes for a flaky biscuit. And (2)NEVER NEVER NEVER twist the cutter when you're cutting out the biscuits. Twisting prevents them from rising. Read More
(572)
Rating: 5 stars
10/05/2003
EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches, one with milk and one with buttermilk, both turned out pretty much the same, we just prefer them made with buttermilk. Also, I make 4 batches at a time as they freeze really well. Just be sure to roll them in flour and lay on a tray flat in the freezer. When they have frozen I put them in a zipperer bags and store in freezer. Read More
(504)
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Rating: 5 stars
12/25/2010
Had these biscuits tonight with friends. I made 2 batches and the first one didn't rise hardly at all and suspected my baking powder was the problem so I added an extra heaping teaspoon of fresh baking powder in the 2nd batch that I already had assembled and waiting for the milk. The 2nd batch rose a lot more than the first so I feel that the next time when I use the full tablespoon of fresh BP the biscuits will rise even better. I wonder if this could be the main problem with other reviewers that didn't have good lift in their biscuits. My BP was in what I thought was a very tightly closed container and didn't even think it wouldn't work. Live and learn! UPDATE 12/25. Made 3 double batches this morning. I made them per the recipe and found that 3/4" thick on the bread board made a nicer looking biscuit than patting out to 1/2". My dough was quite moist and used a spatula to get it on to the WELL floured board. Put a bit of flour on my hands and a bit on the top of the dough and just patted it out about half way to what I wanted and then flipped it over onto more flour and patted to thickness I liked. Used a 3 1/2" cutter and got about 11 nice biscuits. Don't twist the cutter when you press it down. I did once just to see if it did make a difference, and yes it did, it sealed the edge and didn't let the biscuit rise hardly at all. Also clean the cutter in between batches. The hardening dough will "crimp" the edge like twisting the cutter. All in all a great, simple recipe! Read More
(275)
Rating: 4 stars
10/21/2003
My mom has been trying for years to teach me to make biscuits, I can never remember the recipe. This was very similar to hers and worked great. Just be careful not to over mix your dough. Read More
(221)
Rating: 5 stars
04/03/2006
Instead of the shortening,I use butter.Keep it frozen and then grate right into dry ingredients.Blend gently with your fingers.Saves so much time and work.Easy recipe,tender biscults that raise nice and taste good. Read More
(118)
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Rating: 5 stars
03/22/2010
Got a craving for biscuits 30 minutes ago. Found this recipe. Here I sit now, in pools of melty butter. YUM! I did use lard instead of shortening. Barely handled the dough at all. IMPORTANT FOR NEW BISCUIT BAKERS: when using a glass or cookie cutter DON'T TWIST IT for any reason. This in effect "seals" the edges of the dough and will prevent from baking up sky high and delectable. I did make mine huge - recipe yielded 5 - and I couldn't be happier. Best biscuits I have ever made. Thank you!!! Read More
(108)
Rating: 4 stars
04/11/2003
biscuits turned out good. I adjusted the recipe a little. I used sourmilk added 1 tbs sugar. Also I rolled dough to about 1in thick and let stand 10min then brushed with butter. This is the best recipe i have tried so far. Will make again. Read More
(104)
Rating: 5 stars
07/09/2013
This is my "go to" biscuit recipe. They always turn out. I've gotten creative with the recipe. When I make them I make a double batch, 1/3 I cook as normal biscuits, 1/3 I roll into little balls and roll into butter, cinnamon, and sugar and stack 3 balls to one hole of a muffin tin for sweet monkey bread, and the other 1/3 I roll into little balls and dip in butter, garlic, parmesan, and herbs and place three to a muffin tin hole for monkey bread. They are great as a side to pasta, soup, breakfast, or with jelly. I've also replaced the milk with yogurt and they turn out even more moist. Love them! Read More
(57)