Grandma's Baking Powder Biscuits

Grandma's Baking Powder Biscuits

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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."
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25 m servings 173 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

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


  • Cook's Note:
  • 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. 115 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 ...

Fluffy, just a tad sweet and plump enough that you can skip rolling and cutting - super easy!

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 the...

First of all I did NOT change anything! These are amazing!, way better than Paula Deans recipe!

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 ...

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 ...

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,...

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 ...

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