Mom's Baking Powder Biscuits

This is the recipe for baking powder biscuits my mom always made. I like to use the butter-flavored shortening, but you can also use regular. The amount of biscuits you get depends on how big you make them and their thickness. My daughter likes me to make smaller ones.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 24 people

Calories 1706.4 kcal

Equipment

1 Large Mixing Bowl
1 Pastry Blender or Forks For cutting shortening into flour.
1 Rolling Pin
1 Biscuit Cutter Approximately 2-2.5 inch diameter
1 Baking Sheet Ungreased

Ingredients

Main

2 cups all-purpose flour plus more for dusting
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk
1 tablespoon melted shortening or as needed (Optional)

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, and salt in a bowl. Add shortening and cut into flour until incorporated into little pieces. Add milk a little at a time and mix until dough forms a ball.
Roll out dough on a floured board to 1/2- to 1/4-inch thick. Cut out biscuits to desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
Bake in the preheated oven for 12 to 15 minutes.

Notes

For exceptionally flaky biscuits, ensure all ingredients, especially the shortening, are very cold. This prevents the shortening from fully incorporating into the flour, creating steam pockets during baking for a layered texture. Avoid overmixing the dough at all costs; excessive gluten development will result in tough biscuits. Handle the dough minimally and gently. Dipping the tops in melted shortening not only aids in browning but also contributes to a richer crust. For a savory twist, consider adding a pinch of black pepper or a teaspoon of fresh chopped herbs like chives to the dry ingredients. Serve immediately with butter and preserves, or alongside a hearty stew.