Making these baking powder biscuits isn’t hard. (Trust us.) All it takes is a light hand with the flour, shortening, and milk. You don’t even need a biscuit cutter–a drinking glass with do. Devour them warm from the oven, whether plain or slathered with butter or jam or both.
In our book, there are two types of biscuits. The ethereally airy, flaky, unimaginably decadent cream biscuit that just sort of disintegrates the moment you deign to eat it. And the splendidly sturdy and versatile baking powder biscuit, which isn’t quite as lofty as cream biscuits but is remarkably tender and makes an able accompaniment to anything you want to slather or stack upon it, whether butter or jam or eggs or bacon or fried chicken. Originally published May 9, 2007.–Renee Schettler Rossi
Baking Powder Biscuits
- Quick Glance
- 10 M
- 25 M
- Makes 12 to 14 biscuits
IngredientsEmail Grocery List
Recipe Testers Reviews
We loved these biscuits. They had good flavor and were absolutely gorgeous—impressively tall, white inside, and golden on top and bottom. They were tall and fluffy with layers like you usually only see in canned biscuits. I often make biscuits from scratch and these compared very favorably to my favorite recipe.
The biscuits came together quickly and easily but the dough was wet more than sticky and required a lot of flour on the counter for the kneading stage. I baked my biscuits a little apart so they would have crispier sides. I will be making these again, perhaps with butter instead of shortening next time.