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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.
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
- 2/3 cup milk
Directions
Step 1
Preheat an oven to 450 degrees F (230 degrees C).
Step 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.
Step 3
Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Recipe Tip
You can place the dough on a floured countertop and knead in more flour until it no longer sticks to your fingers. Pat out to the desired thickness. Cut with a biscuit cutter and transfer biscuits to an ungreased cookie sheet.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 173 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 13% |
| Cholesterol17mg | 6% |
| Sodium271mg | 12% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars3g | |
| Protein3g | |
| Calcium111mg | 9% |
| Iron1mg | 7% |
| Potassium69mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Fluffy, just a tad sweet and plump enough that you can skip rolling and cutting – super easy!
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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. : ) -
I have failed at many a biscuit recipe over the years (bricks or nasty tasting) but this one is the ultimate winner! Biscuits come out with an unusual but wonderful taste, solid but fluffy consistency. Thanks so much for sharing it.
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Wonderful.. a slightly different taste and texture due to the cream of tartar.. Would be good with addtions to make them sweet or savory.. keeping this one in recipe box. I used butter flavored shortneing
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Ese were so easy to make and amazing flavor. I used them for biscuits and gravy.
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Just made this recipe, and it turned out pretty good! I ended up using heavy whipping cream (because that is what I had.. was out of milk) I also added some minced garlic and grated parmesean cheese.
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Delicious! eating it right now.
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AMAZING biscuits. Very light and fluffy – the only sad part is I don’t think my family will be letting me get away with canned biscuits ever again.
One caution – I had to check very conscienciously for the last 5 minutes – one batch I delayed a minute or so (was juggling gravy) and bottoms scorched a little. With that in mind – perfect, fluffy biscuits.
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Wonderful recipe – these are soooo fluffy! I did not use the cream of tartar (did not have any) and substituted oil for the shortening. I also did not use sugar because I was making sausage gravy for them, but I will add it when I make them to eat with honey or jam. Perfection – they will be my go to recipe for biscuits now!
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I just made these and I’m thinking that I’ll use this same recipe for drop biscuits from now on!! It’s a cold, snowy day here in MN so my sister prepared beef stew and I made these biscuits. My sister, brother-in-law and I agreed that they were the fluffiest biscuits we’d ever tasted. The only things I did differently were butter instead of shortening and I cut down the sugar to 1 TBSP. Thank you for this wonderful recipe!!
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I made this to use with leftover ham. The biscuit was dry and did not have a lot of taste. I gave it a 3 because I did make a couple of changes. I used butter instead of shortening and 1/3 c milk & 1/3 c buttermilk. I really do not think that would make a big difference. Will keep looking for another recipe.
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We just ate the last one. Kids loved it. They were pretty good, light and fluffy. They taste way better than any store bought. Hard part was for my son to wait for them to cook. Taste like true southern style biscuits.
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This is a very soft and moist biscuit. My whole family loved them and they were so easy to make! I did as another person suggested and used butter in place of the shortening. I also used half/half instead of the milk. I may cut the sugar back to 1 tbsp next time so they don’t have too much of a sweetness. Don’t get me wrong. The very light sweetness was good, it’s just a personal preference. These would be good to add some garlic powder and cheddar to. YUM! I can’t wait to give that a try!
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Great recipe! The biscuits are super easy to make and turned out golden and fluffy! I used butter-flavored shortening. I love the light hint of sweetness (cornbread-esque) and the light crunch on the outside with very tender middle. My hubby is not a bread fan but rated it 9 out of 10 (in 12 years of marriage, I’ve only seen him rate a food item a 10 twice). Thanks for sharing!
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Delicious! I made these this morning with butter instead of shortening, and they turned out wonderful. First time making biscuits, and I didn’t have any problems, so I would definitely recommend these!
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I substituted butter for shortening in this recipe. These biscuits are hard to describe because they are both fluffy and dry. They are EXTREMELY crumbly. They aren’t great for butter/apple butter/jelly but they would certainly be good with gravy. I gave this recipe 4 stars because I do believe, that without my substitution, they would have been less crumbly. (By the way, my kids love them. My son calls them spiky-biscuits because of the golden brown peaks on top!)
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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.
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Excellent just as written! I made these biscuits into cheesy garlic onion biscuits with the addition of some grated medium cheddar, about a tsp of garlic powder, and a few chopped green onions. I also left out the cream of tartar as I didnt have any on hand. Wonderful!
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I also used butter instead of shortening. I had no cream of tartar but the biscuits still came out fluffy and flavorful. Thanks for sharing this recipe!
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very good. kids loved them!
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buttery goodness!!! and so easy.
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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!!
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Melt in your mouth!
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I just pulled these out of the oven. I loved the textures;short on the outside but melt in your mouth softness on the inside! I substituted light brown sugar for one of the tbs and used 1/4 c butter and a 1/4 c of Crisco. I also added 1/8 tsp cinnamon to give it a hearty flavor. I am having one with a cup of coffee as I type!
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I usually just make biscuits from a mix, but didn’t have any, and needed a recipe for biscuits for a quick dinner of biscuits and gravy. Found this recipe, and it was wonderful! I made exactly as written. I didn’t even want the gravy on them, and just ate mine with butter. The texture of these is wonderful, too! It’s a keeper!
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I remember my sister coming home from a trip to Mississippi one summer raving about the food and especially the biscuits…this recipe captures that reason for excitement. Very light and delicious.
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Was suprised at the sweetness in these biscuits. I wanted to make a simple biscuit for gravy. May try this one again without the sugar. Otherwise it is very easy and good.
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These are explosive (they’re the bomb) and they made my feet cold (they blew my socks off).
HIGHLY RECOMMENDED
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I just made these, adding the extra flour (2 Tbs) in order to pat them out and cut. They are perfect! This is an easy recipe to follow, using ingredients that anyone would typically have on hand.
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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…
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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..
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I made this with a rice flour mix and still turned out good!
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Melt in your mouth. I used these for a chicken and biscuit recipe. I made them exactly as the recipe called. They turned out great. They taste a lot like the shortcake recipe on the Bisquick box. Everyone loved them.
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Melt in your mouth. I used these for a chicken and biscuit recipe. I made them exactly as the recipe called. They turned out great. They taste a lot like the shortcake recipe on the Bisquick box. Everyone loved them.
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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. -
Crunchy on the outside and moist inside! Reminded me of the garlic cheese biscuits from Red Lobster. Super easy recipe too!
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First of all I did NOT change anything! These are amazing!, way better than Paula Deans recipe!
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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!
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It’s really simple (even for people, like me, who are brand new at cooking!) I got brave and added some honey the second time I tried this, which finished ‘hiding’ the taste of baking powder.
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easy and delicious
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A very delicious dish, serve with a nice salad and some crusty bread and garlic butter, ENJOY IT. P.S. I forget a nice red wine.
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I followed this recipe to the tee I found it to be dry and lacking in flavor I did not like this recipe.
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I did not add the shortening, just ignored that…I try to avoid adding fat if I can. They are a bit dry, but I made them for a chicken and dumpling type meal, so it should be ok. Otherwise kept the recipe the same, only cooked for 8 min, longer and the bottoms would have burnt.
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I love the flavor of this biscuit. It is one of the best tasting I’ve made. However, it is very dry. The texture is so crumbly, you can’t cut it, and you can’t butter it. I ended up dropping a teaspoon of butter and jelly on top and ate it like a piece of cake, with a fork. No way you’re going to make a biscuit sandwich with these, which is too bad because they are delicious tasting! I suspect this is in the nature of the drop type biscuit as opposed to the rolled and cut.
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I made these biscuits for a Mother’s Day brunch and served them with sausage gravy. O-M-G were they ever great. Only change I made was following other reviews, I made them with butter instead of shortening. They were so light and fluffy! Great with butter and jam too! I highly recommend these for anything – breakfast, lunch or dinner! (I dropped them rather than cutting them out.) This one will be used OFTEN!!!!
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My go to biscuit recipe.
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I used butter instead of shortening, didn’t use cream of tartar, added an extra tablespoon of sugar, and I love them! I’ll try the recipe as is the next time I make them.
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Excellent biscuits, almost the same as our old recipe that was on here but now gone. Only difference was this has 4 tsp. baking powder, the old one had 3 tsp. Both are super good right out of the oven, or left over..
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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!
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Light and crisp-tender. Super tasty with jam! What more could you ask for in a biscuit? These were my first-ever biscuits made with an egg. Won’t be my last!
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My new go to biscuit, used butter instead of shortening. Light and flaky.
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i just made these awesome biscuits and i love them i will definitely make these again!
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I substituted the flour for a gluten-free flour and they were light and fluffy. Adding shredded cheddar cheese was a hit, along with mixed dried herbs to the wet ingredients. I would definitely make them again!
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Crunchy on the outside moist in the inside. My dog loves these biscuits
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I liked these.
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These were really good! I used butter instead of shortening (shortening was a huge trend back in my grandma’s day, too).
The texture of these biscuits was wonderful.
If you’re using this recipe for biscuits or gravy, consider reducing the amount of sugar by half, or maybe leave it out all together. I found the sweetness to be a little too much under a savory gravy.
The key to any biscuit, though, is not to overmix. I don’t even roll out the biscuits for fear of overworking the dough.
The bottom of the biscuit will brown faster than the top, so be sure not to wait too long for the golden color to appear on the tops. -
Per other reviews I left out the cream of tartar, and used butter instead of shortening for the flavor. I made them as drop biscuits so as not to add more flour. I will be making these again, maybe with just a little less sugar.
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Very good, very quick, and delicious.
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Made these as we were out of bisquick. The whole family has decided no more bisquick biscuits in this house ever. Very very good. Will definitely make from now on.
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Wonderful … just like Grandma used to make… I used parkey instead of shortening and it turned out perfect:)
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I have made this recipe exactly like described and I have also used butter and shaved the butter into the flour. I love both but if I have butter I will use butter instead just for personal preference. I’m so happy I found this recipe!!!
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It came out delicious also with spelt flour and butter instead of shortening.
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EXCELLENT! My Husband found these to be his new favorite over my own personal roll out. Tender, moist, yet FLUFFY!! I did use 1/4 C Butter and 1/4 C Shortening, only because I was low on the shortening and they turned out MAGNIFICANTLY!! Thank you for sharing this recipe. It’s our new go to favorite for certain! YUMMMM! 🙂 God Bless!
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I must have really missed something, they came out looking good, but the taste was horrible. There is an after taste that taste like baking soda! Maybe I’ll alternate the shortening for butter and use less baking soda and see how it turns out.
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Good easy recipe. The biscuits were very tender and tasted good. I used butter instead of shortening and did as the footnotes said and added flour so I could handle it to cut the biscuits with a biscuit cutter. Will definitely make again.
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Wonderful! Only biscuit recipe I have ever made with an egg. Will be my go to. I was out of baking poeder. Sub 1/4t of baking soda & 1/2t of cream of tatar. Beautiful biscuits.
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These would be perfect for strawberry shortcake
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Very simple recipe – we have even just dropped the dough onto a cookie sheet using a large ice cream scoop and the biscuits still bake through just fine.
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I always use butter instead of shortening and these were fantastic.
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Hmm I made these tonight and I’m a little undecided about them. They weren’t bad, but I’ve had better. I wish they were a little more fluffy & moist. I made them for my parents, and they really liked them. I used butter in place of shortening. I did like the convenience of not having to roll and cut them.
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Fantastic flaky texture! I replaced the shortening with butter and increased it by 2 tbs.
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Terrific. I also used 1/2 butter and 1/2 shortening. My family really loved these – over our standard buttermilk biscuits. They are slightly sweeter and more crumbly than the buttermilk version. Super easy to make – and quick to fit in after everything else is done cooking and the kids are setting the table. Will definitely make these again.
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Wow! This recipe is perfect. We had never made these from scratch before but will from now on! These were fluffy inside, crispy outside and the flavor was amazing.
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I love good bread in any shape or form & these biscuits didn’t not disappoint me – they were awesome !! The only change I made was that I used butter instead of shortening.
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This worked great tasted like biscuits my mom used to maked I think using butter flavored shortening would add more flow or
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These are the sweetest fluffiest biscuits I have ever made. The only thing better than one of these biscuits, fresh from the oven with a bit of butter and jam, is a cinnamon roll made with this biscuit batter.
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Yes and it’s super good , easy, and fast.
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Love the recipe. Don’t add too much extra flour the dough seems wet but that is the perfect texture. I used butter vs shortening
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This is now my go to biscuit recipe. They are the best. Light, fluffy, yum. I sub butter for shortening, since I don’t keep shorting on hand, so they are full of buttery deliciousness too.
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Delicious flaky buttery melt in your mouth biscuit. love it.
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I made this but instead of using shortening I shredded a stick of frozen butter into the flour, mixed in the wet ingredients, until the mixture came together turned onto a floured surfaced kneaded a few times then used a biscuit cutter. They turned out tender and soft.
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Instead of using white flour, I used 1/2 Brown rice flour, and 1/2 all purposes gluten free flour. I also used 6 packets of equal (could have gotten away with only using 3). It was a very easy recipe to follow. When I pulled them out, they were extremely crumbly. Probably connected to changing the recipe.
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These are amazing homemade biscuits and no buttermilk needed! My grand-daughter is the ultimate picky eater and these get 2 thumbs up from her ; ) I just knead a little extra flour into the dough (no more than 10 folds) and cut them out. Makes a dozen 2 inch biscuits
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Dry and crumbly. Followed directions and ingredients exactly. Sort of bland. Maybe they need some butter instead of straight shortening. Won’t try again, too many other biscuit recipes to try. Thanks for the recipe.
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good
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Absolutely wonderful as written! Quick and delicious.
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I usually just make the biscuit recipe on the side of the baking powder can, but I bought Trader Joe’s baking powder, which doesn’t have a recipe on it, so I turned to allrecipes for an alternative. My whole family loved these biscuits. I subbed butter for the shortening, but followed the recipe exactly otherwise. I made them as a drop biscuit, using an ice cream scoop to drop them on the cookie sheet. They were moist and tender, with great flavor- buttery, just barely sweet. I wonder a couple of things: if those who ended up with a dry biscuit rolled & cut their dough, which would add extra flour to the mix, and if the reviewer who complained of an overwhelming baking powder taste used 4 Tablespoons instead of teaspoons of baking powder, because these were great! Great as a side with dinner, for breakfast with jam or honey or sausage gravy, and I wouldn’t hesitate to use this as a shortcake for strawberries & whipped cream. Thank you for a great biscuit recipe! I have added this to my recipe box!
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I recently tried these biscuits and they are delicious–white on the inside, soft, moist and golden brown on the outside. Instead of shortening, however, I substituted lard. I have a convection oven so I had to adjust the temperature 25 degrees less than the recommended temperature. It’s the best biscuit I’ve ever tried.
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These are awesome so light and fluffy. Didn’t change a thing. Also used them on top of chicken pot pie. Great topping. Cooked on pie for 30 min
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I made this without changes to the recipe except I used butter instead of shortening. I also took a reviewers suggestion and used a cheese shredder to cut in the butter. It worked fabulously and I will do it this way from now on. I used the biscuit as a topping on my chicken pot pie and it was delicious.
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Simple recipe, delicious results. The cream of tartar is not necessary. I also prefer to use real butter over shortening. (Grated into the flour) Rather than drop the dough onto sheet, I prefer to spread it out with my hands onto my baking sheet and score lightly so I can break them apart or cut with a knife. I like my biscuits with more flavor so I typically add grated cheese to them. I also added chopped jalapeno on this occasion which went fantastic with my home made spaghetti sauce! Thank you for this recipe! I always used to think that the only way to make great biscuits was with buttermilk but this recipe proves me wrong! ***Update: still love this recipe, just wanted to say almond milk works great as well. I now substitute garlic or onion salt for the salt in this recipe. I?ve added chopped jalape?os, chopped dill pickles, onions, chopped olives, along with grated cheese. Enjoy!!!! So good with soup or stew or any one pot meal!
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I used lard. I cut the lard into 1 cm cubes and rolled each one in the dry ingredients before using a pastry blender. Dropped into shallow oiled muffin tin. Made a dozen for 4 people. Went to get one of 4 left-over the next day after my teenage son had raided the refrigerator, and there they were…GONE!
The second time I tried grating the shortning into a kitchen aid mixer containing the dry ingredients while it is running. Looked great going into the oven.
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Flaky, tender, great flavor. This is my new go to biscuit recipe!
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These biscuits came out perfectly for me. I was proud to serve them a the dinner table to my family. I am making them a second time tonight to go with our Beef Stew.
I think as long as you don’t pack the flour when measuring and sift dry ingredients these biscuits will not turn out dry. Also make sure you blend your shortening in well.
Thanks for the great recipe!! -
Omg! These are so easy to make and delicious! I used butter and I rolled them instead of dropping them by spoonful. Next time I will add cheese and herbs. Mm good!
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Egg does not belong in a biscuit mix. It made them too dense. Second round without the egg was better but dough was a little tough from all the kneading. I would suggest that you handle the dough as little as possible after turning it out onto a floured board. Kneading it 10 times made it way tough.
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I did use grated frozen butter instead of shortening. It was wonderful.
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Amazing! It is so good I would not consider tweaking the recipe
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Nice job ?Grandma!?. I?ve tried a lot of homemade biscuit recipes but many of them have that ?floury? or baking powder taste that we don?t like. This recipe caught my eye because it called for sugar and I thought that might help improve the flavor some?. and it did. We used them for biscuits and gravy and my family really liked them. The only thing I would do different is (if using for biscuits and gravy) cut back on the sugar by half (1 T instead of 2). Otherwise, I would leave them as they are. Will definitely make again!
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I have made these numerous times, I left the recipe just as it is and they are perfect every time. My family gobbles them up!!
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