Baking Powder Biscuits

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"Fluffy, amazing, biscuits to go with your breakfast, lunch, or dinner!"

Serves 14-15 biscuits | Prep Time 30 minutes | Cook Time 30-45 minutes

Why I Love This Recipe

Bake these classic biscuits using Gold Medal® all-purpose flour – the perfect accompaniment to your meal made ready in 45 minutes to an hour!

This is a classic biscuit recipe from Betty Crocker that my family as used over the years. We have changed different things in it to improve on the biscuits but the heart of the recipe is still there.

My family has been using this recipe since I was a child and there are a great many memories through the years on making these with my family, both as a child and as an adult! Please enjoy and let me know what you think about them!

Ingredients You'll Need

1 Cup Shortening
5 1/4 Cup Flour
7 1/2 TSP Baking Powder
2 1/4 TSP salt
2 1/4 Cup Milk


Heat oven to 400 Degrees

This recipe is 3 times the normal recipe otherwise the biscuits come out more thin and less fluffy.

In a large bowel add all dry ingredients together and lightly stir them together.

Next add the shortening to the top of the dry ingredients and use a pastry cutter, (or pulling 2 table knives through ingredients in opposite directions), to chop up, and mix, the shortening. Do this very lightly so that the dry ingredients don't fly out of the bowel.

You do NOT want chunks of shortening, by the time you are done you shouldn't see any shortening and when you finish mixing, and pinch the dough together, it should easily flake away once it leaves your fingers to look like the rest.

Add in 2 cups of the milk and stir it with the dry mix and shortening. Only add in the other 1/4 cup of milk if the does not dough leave side of bowl (dough will be soft and sticky). If you have to add more milk then do it little by little, not all at once.

On lightly floured surface, gently roll dough in flour to coat. Roll or pat the dough until it is 3/4 to 1 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On a very lightly coated greased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. Push together the remaining dough and cut out the rest of the biscuits.

Put the biscuits in the oven on 400 degrees and check every 10 minutes, if your oven does not cook evenly, like some toaster ovens, then turn the tray around and put on for another 10 minutes. If the biscuits need to be put on again then 5 minutes should finish them off. You want the biscuits to be lightly browned.

Take out of the oven and let cool for 5-10 minutes, then enjoy!

Pairs Well With

These biscuits go with anything!

Questions, Comments & Reviews

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