Published Jun 19th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 1 dozen biscuits Calories 173.3

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 Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 egg
  • ⅓ cup milk

Cooking Directions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C).
  2. 2 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.
  3. 3 Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Nutrition Facts

  • Calories 173.3
  • Carbohydrate 19.1 g
  • Cholesterol 16.6 mg
  • Fat 9.4 g
  • Fiber 0.6 g
  • Protein 3.1 g
  • Saturated Fat 2.5 g
  • Sodium 271.3 mg
  • Sugar 2.8 g

Chef's Notes

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.


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. First of all I did NOT change anything! These are amazing! way better than Paula Deans recipe!
  4. 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.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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. : )
  10. Fluffy, just a tad sweet and plump enough that you can skip rolling and cutting - super easy!

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