Grandma's Homemade Biscuits

10 servings Prep: 10 m Cook: 12 m Total: 22 m Beginner
5.0/5 (4)
Grandma's Homemade Biscuits
A biscuit my grandmother used to make. I remember her rolling it out and cutting it with one of her aluminum glasses. These tender, flaky biscuits are made with simple pantry staples like flour, shortening, and milk—just the way Grandma used to make them.

Ingredients

10 servings
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup shortening
  • 3/4 cup milk

Step-by-Step Instructions

  1. Preheat oven to 450°F. Lightly grease a baking sheet.
  2. In a bowl, combine the flour, baking powder, baking soda and salt.
  3. Cut in the shortening until the mixture resembles coarse crumbs.
  4. Stir in the milk and knead the dough gently on a lightly floured surface, about 8-10 times. Don’t overwork the dough or the biscuits will be tough.
  5. Roll out to 1/2-inch thickness. Cut with a 2-1/2 inch biscuit cutter or you can use the aluminum glass. Place on the prepared baking sheet and bake for 10 to 15 minutes or until golden brown.

Common Problems and Solutions

Q: Why are my biscuits tough instead of tender?

A: You're likely overworking the dough. After adding the milk, knead gently just 8-10 times until the dough comes together. Overworking develops too much gluten, making biscuits dense and tough.

Q: Why didn't my biscuits rise properly?

A: Check that your baking powder and baking soda are fresh—they lose potency over time. Also, make sure your oven is fully preheated to 450°F before baking. And don't twist the cutter when cutting—press straight down to avoid sealing the edges.

Q: Can I make the dough ahead of time?

A: Biscuits are best when baked immediately after mixing. However, you can cut the biscuits and freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Tips and Techniques

Use cold shortening for flakier biscuits. You can cut it in with a pastry cutter, two knives, or even your fingers—just work quickly so the shortening doesn’t melt. For even browning, place biscuits close together on the baking sheet so they rise up instead of spreading out.

Ingredient Substitutions

  • shortening: cold butter or lard
  • milk: buttermilk

Equipment Needed

  • baking sheet
  • mixing bowl
  • pastry cutter (or two knives, or your fingers)
  • rolling pin
  • 2-1/2 inch biscuit cutter (or an aluminum glass)

Historical Context

Biscuits have been a Southern staple since the 1800s, though they became especially popular when baking powder became widely available in the late 19th century. The quick-bread technique made them perfect for daily meals when there wasn’t time for yeast bread.