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Basic Biscuits

See how easy it is to make fluffy, flakey homemade biscuits. See more

READY IN 25 mins

Basic Biscuits

Read Reviews (139)

"This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal." — lenihan5

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Measuring All-Purpose Flour

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Original recipe makes 8 to 12 biscuits Change Servings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

1/2 cup shortening
3/4 cup milk

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Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully press to about 3/4" and cut, simply add enough flour to remove stickiness and definitely use butter instead of shortening. I have never had such a good biscuit!

—Julie W

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Most Helpful Critical Review

Apr 06, 2011

Did not rise at all... don't think it was my ingredients, I'd used them for something else earlier that came out fine. I told my kids these were "bread cookies" and some of them were eaten, but... yuck.

—DRCOX

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185 Ratings

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Oct 05, 2003

EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches, one with milk and one with buttermilk, both turned out pretty much the same, we just prefer them made with buttermilk. Also, I make 4 batches at a time as they freeze really well. Just be sure to roll them in flour and lay on a tray flat in the freezer. When they have frozen I put them in a zipperer bags and store in freezer.

—Wander'sWorld

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Oct 21, 2003

My mom has been trying for years to teach me to make biscuits, I can never remember the recipe. This was very similar to hers and worked great. Just be careful not to over mix your dough.

—Navy_Mommy

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Apr 11, 2003

biscuits turned out good. I adjusted the recipe a little. I used sourmilk, added 1 tbs sugar. Also I rolled dough to about 1in thick and let stand 10min then brushed with butter. This is the best recipe i have tried so far. Will make again.

—2NDNATURE

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May 24, 2003

These are the best! My 13 year old daughter made them and she had no problem.They weren't dry and tasted wonderful. Everyone complimented her on them. I will definitely use this recipe again.

—TWILIGHT41

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Oct 06, 2003

Very good recipe. I kneaded the dough a little to make them more dense. Ummm Ummm good!

—NTEX2000

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Apr 11, 2003

These turned out perfect and I am not a great cook! I kneeded them a bit too, about 8-10 times.

—MOMMAMIACJ

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Nutrition

Calories
191 kcal
10%

Carbohydrates
20.2 g
7%

Cholesterol
1 mg
< 1%

Fat
10.9 g
17%

Fiber
0.7 g
3%

Protein
3.2 g
6%

Sodium
225 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic Biscuits

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 191
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 2.8g 14 %
Cholesterol 1mg < 1 %
Sodium 225mg 9 %
Potassium 54mg 2 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 0.7g 3 %
Protein 3.2g 6 %
Sugars 0.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 10 %
Iron 13 %
** Thiamin 20 %
Niacin 16 %
Vitamin B6 1 %
Magnesium 3 %
Folate 26 %

* 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.