Pioneer biscuits, the same ones Grammy used to make. You can use either lard or shortening.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
24 biscuits
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.

  • Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.

  • Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

Nutrition Facts

283 calories; protein 4.1g 8% DV; carbohydrates 27.8g 9% DV; fat 17.4g 27% DV; cholesterol 0.5mg; sodium 386.7mg 16% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2015
These were yummy! DS made them all by himself and they turned out light and fluffy. We did scale the recipe to six and got eight biscuits (used a regular mouth Mason ring for a cutter). Easy enough for a twelve year old! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/24/2013
Perhaps it was the cream of tartar the nonfat dry milk powder or both that caused me not to care for these much. The texture was different from any other biscuit I've tried or made (somewhat dry and crumbly) as was the flavor. I swear I could taste the dry milk and think these would be better if made with just regular cold fresh milk. In addition my oven temperature is accurate yet I found even at 18 minutes the biscuits were a little overdone. Maybe these "pioneer biscuits " as the submitter identified them will appeal to others but unfortunately they will not be a "Make again!" for me. Read More
(5)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/24/2013
Perhaps it was the cream of tartar the nonfat dry milk powder or both that caused me not to care for these much. The texture was different from any other biscuit I've tried or made (somewhat dry and crumbly) as was the flavor. I swear I could taste the dry milk and think these would be better if made with just regular cold fresh milk. In addition my oven temperature is accurate yet I found even at 18 minutes the biscuits were a little overdone. Maybe these "pioneer biscuits " as the submitter identified them will appeal to others but unfortunately they will not be a "Make again!" for me. Read More
(5)
Rating: 4 stars
10/01/2015
These were yummy! DS made them all by himself and they turned out light and fluffy. We did scale the recipe to six and got eight biscuits (used a regular mouth Mason ring for a cutter). Easy enough for a twelve year old! Read More
(1)
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