2 cups flour
1 Tb. baking powder
1 tsp. salt
1/3 cup shortening or butter
¾ cup milk
1 Tb. sugar, optional

Mix dry ingredients and cut in shortening. (If you want to substitute margarine for shortening, omit the salt.) Stir in milk with a fork. Knead 10 to 12 times, just until the dough sticks together. Do not handle too much. Roll out ½ inch thick. Cut out circles. Bake 10 to 12 minutes at 450°. Makes about 9-12  biscuits.


  1. I like to roll these out between 1/2 and 3/4 of an inch thick for a nice fat biscuit. Another thing is to make sure the oven is fully heated before putting them in as it can make a minor but significant difference in how the biscuits bake (they turn out less light and flaky and shorter if the temperature is too low).

  2. You can heat the oven up to 500 F to preheat, and then, when you put the biscuits in, turn the heat down to 450. Opening the oven will let out some of the heat, so your oven will still be hot enough.


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