Recipe by IMACOOKY1
"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."
Watch video tips and tricks
cream of tartar
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.
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...
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. : )
Fluffy, just a tad sweet and plump enough that you can skip rolling and cutting - super easy!
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..
First of all I did NOT change anything! These are amazing!, way better than Paula Deans recipe!
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Baking Powder Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make quick-and-easy drop biscuits from scratch.
See how to turn four basic ingredients into light, fluffy biscuits.
See how to make beautiful, flaky-but-tender buttermilk biscuits.