Fresh Alberta Biscuits

Fresh Alberta Biscuits

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"Pioneer biscuits, the same ones Grammy used to make. You can use either lard or shortening."
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40 m servings 283 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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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 oven to 400 degrees F (200 degrees C).
  2. Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
  3. Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
  4. Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.



Perhaps it was the cream of tartar, the nonfat dry milk powder or both that caused me not to care for these much. The texture was different from any other biscuit I've tried or made (somewhat d...

These were yummy! DS made them all by himself and they turned out light and fluffy. We did scale the recipe to six and got eight biscuits (used a regular mouth Mason ring for a cutter). Easy eno...

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