From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Instructions
1
Set the oven to 450℉.
2
Grease a cookie sheet and set aside.
3
Sift flour, measure, and sift together with baking powder and salt.
4
Cut in shortening with two butter knives or a pastry blender.
5
Pour in milk and stir.
6
Place dough onto lightly floured board.
7
Knead a little (I folded the dough four times) and pat into sheet ½ inch thick.
8
Use a floured round biscuit cutter or a glass rim to cut into round shapes.
9
Place on greased cookie sheet.
10
Bake for 12 minutes at 450℉.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Keep Everything Ice Cold ❄️Chill your flour, shortening, and mixing bowl before starting—cold fat creates steam pockets that produce fluffy, layered biscuits instead of dense ones.
- Don't Overwork the Dough 🙌Mix just until the dough comes together (about 10-15 seconds after adding milk)—overworking develops gluten and makes biscuits tough and dense rather than tender.
- Use a Sharp Cutter and Don't Twist 🔪Cut biscuits with a floured, sharp biscuit cutter and push straight down without twisting—twisting seals the edges and prevents proper rising and golden puffiness.
- Brush with Melted Butter Before Baking 🧈Apply melted butter to the tops right before baking for a beautiful golden crust and enhanced flavor that sets these biscuits apart.
- Bake on the Highest Oven Rack 📍Position your baking sheet on the top third of your oven for intense heat that creates tall, fluffy biscuits with crispy bottoms and soft interiors.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition 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.
Glycemic Analysis
Glycemic Index
Glycemic Load
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