This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
1 dozen biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.

  • Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Cook's Note:

You can place dough on a floured countertop and knead more flour into dough until it no longer sticks to your fingers. Pat out to desired thickness. Cut with a biscuit cutter and transfer biscuits to an ungreased cookie sheet.

Nutrition Facts

173 calories; protein 3.1g 6% DV; carbohydrates 19.1g 6% DV; fat 9.4g 15% DV; cholesterol 16.6mg 6% DV; sodium 271.3mg 11% DV. Full Nutrition

Reviews (173)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2013
Only change I made was to use butter. Delicious, great texture, baked up perfectly. This will be my new go-to biscuit recipe! A tip is to grate the butter into the flour mixture, then just stir together - great way to get the butter into the right size pieces. Read More
(117)

Most helpful critical review

Rating: 3 stars
03/02/2013
These weren't bad by any means - they just weren't knock you socks off good. As others have mentioned they were somewhat dry - which was confusing as the dough itself was nice & moist. Very strong baking powder taste which I guess is what turned us off a bit. With biscuits & gravy these would be quite good. On their own however I'd try something else... Read More
(6)
211 Ratings
  • 5 star values: 169
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
03/09/2013
Only change I made was to use butter. Delicious, great texture, baked up perfectly. This will be my new go-to biscuit recipe! A tip is to grate the butter into the flour mixture, then just stir together - great way to get the butter into the right size pieces. Read More
(117)
Rating: 5 stars
11/13/2012
I used butter in place of shorting and whipping cream in place of milk, a crunch of sea salt on the biscuits just out of the oven, and made the most delectable, perfect biscuits ever! A slight crunch in the outside, moist and flavorful on the inside. : ) Read More
(74)
Rating: 5 stars
10/30/2012
Fluffy, just a tad sweet and plump enough that you can skip rolling and cutting - super easy! Read More
(55)
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Rating: 5 stars
03/26/2013
I have only made biscuits once, and this is my second recipe I've tried and it's great! It does have a distinct sweetness, but I like it! I added a little shredded cheese to jazz mine up and they turned out so well I almost didn't believe it was me who made them! Thanks for sharing your recipe! Read More
(26)
Rating: 5 stars
03/04/2013
This is an awesome biscuit recipe! My mom who has always followed her mom's recipe asked me for this one after eating these drop biscuits! Please note: I also made a batch where I rolled the dough out and cut the biscuits. My husband loved them because they were much easier to pull apart but their is a difference in texture when you roll them. My mom and I both preferred the drop biscuits to rolling and cutting this recipe.. Read More
(23)
Rating: 5 stars
03/24/2013
First of all I did NOT change anything! These are amazing! way better than Paula Deans recipe! Read More
(18)
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Rating: 5 stars
01/31/2013
It's really hard to find a good biscuit recipe - and lo-and-behold found one! Oh boy it was fluffy and absolutely delicious. It's great on it's own or with something (I made this initially to go with Chicken and onions pan fried in honey). Husband loved it a lot and I'm definitely going to make this again. I did leave out the cream of tartar and substituted the shortening for butter. I also did the ball method instead of the cut-out. Came out perfect. Enjoy!! Read More
(18)
Rating: 5 stars
01/09/2013
As suggested by other members, I used butter rather than shortening. That's the only thing I changed, and the biscuits turned out perfectly! Two thumbs up from both my little boys. Next time, will try adding grated cheddar. Read More
(17)
Rating: 5 stars
11/18/2013
These were so fluffy and delicious. Great recipe! It's important to 1. ALWAYS ALWAYS ALWAYS make sure you use fresh (or fairly new) flour and baking powder (it makes all the difference in the world with recipes that use flour as the main ingredient) and 2. do not pack the flour! If the recipe calls for 2 cups flour and you pack it it will end up being 4 cups or more resulting in very dry and rock like biscuits. Again these biscuits were amazing. Thanks for a great recipe! Read More
(14)
Rating: 3 stars
03/02/2013
These weren't bad by any means - they just weren't knock you socks off good. As others have mentioned they were somewhat dry - which was confusing as the dough itself was nice & moist. Very strong baking powder taste which I guess is what turned us off a bit. With biscuits & gravy these would be quite good. On their own however I'd try something else... Read More
(6)