Basic Biscuits

This biscuit recipe uses simple ingredients and baking powder as the leavening. These homemade biscuits turn out golden brown and super tender inside.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Snack

Cuisine british

Servings 10 people

Calories 3493.9 kcal

Equipment

1 Large Mixing Bowl
1 Pastry Blender Or two forks
1 Rolling Pin
1 Biscuit Cutter About 2-3 inch diameter
1 Baking Sheet Ungreased

Ingredients

Main

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup cold milk

Instructions

Gather all ingredients and preheat oven to 450 degrees F (230 degrees C). Dotdash Meredith Food Studios
Sift flour, baking powder, and salt together in a large mixing bowl; cut in shortening with a fork or pastry blender until mixture resembles coarse crumbs. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times. Dotdash Meredith Food Studios
Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Dotdash Meredith Food Studios
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes. Dotdash Meredith Food Studios
Enjoy! Rita Pellegrini / Allrecipes

Notes

For best results, ensure your shortening (or butter, for enhanced flavor and flakiness) is very cold. When cutting in the fat, aim for pea-sized crumbs to create pockets of steam, leading to a tender texture. Avoid overworking the dough; gentle handling and minimal kneading (5-7 times) are crucial for light, airy biscuits. When cutting, press straight down with your biscuit cutter rather than twisting, as twisting can seal the edges and inhibit proper rise. Brushing warm biscuits with melted butter immediately after baking adds a beautiful sheen and rich finish. For a tangier biscuit, cold buttermilk can replace regular milk, adjusting slightly for consistency.