Recipe By lenihan5
Published Jul 28th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 8 to 12 biscuits Calories 191.3

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

Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Nutrition Facts

  • Calories 191.3
  • Carbohydrate 20.2 g
  • Cholesterol 1.5 mg
  • Fat 10.9 g
  • Fiber 0.7 g
  • Protein 3.2 g
  • Saturated Fat 2.8 g
  • Sodium 225 mg
  • Sugar 0.9 g


  1. 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.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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.
  7. 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.
  8. 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 - Read more ...
  9. 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.

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