Grandma's Biscuits Recipe
Grandma's Biscuits Recipe photo by Taste of Home
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Grandma's Biscuits Recipe

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Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Beyer, Utica, New York
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 2/3 cup 2% milk
  • 1 large egg, lightly beaten

Nutritional Facts

1 biscuit: 165 calories, 7g fat (2g saturated fat), 20mg cholesterol, 371mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened.
  2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares.
  3. Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake 8-10 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
Originally published as Grandma's Biscuits in Taste of Home December 2014, p78

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Pamwh User ID: 6744885 242315
Reviewed Jan. 22, 2016

"The biscuits had pretty good flavor but I thought they were fairly dense and heavy. Not a big fan."

debpenns User ID: 5553562 242300
Reviewed Jan. 22, 2016

"im giving this five stars!! made for my family!! they said better than I have ever made! did se buttermilk! they where awesome"

KarenKeefe User ID: 2062961 242277
Reviewed Jan. 22, 2016

"These were really great! I took the advice of others and used buttermilk. No more "Bisquck" biscuits again!"

h2oville User ID: 4014748 242239
Reviewed Jan. 21, 2016

"My mother made what sounds like same biscuit, but were called Baking Powder Biscuits. She didn't have good luck rolling them out so dropped them on the baking sheet. Made them especially when she made fresh rhubarb sauce to put over them."

LarrySwilley User ID: 8241251 242235
Reviewed Jan. 21, 2016


slocook805 User ID: 7734059 242227
Reviewed Jan. 21, 2016

"I couldn't agree more with 6cows running if I tried. This recipe for biscuits is just like my Grandmother's biscuit recipe except for the 2% milk, yuck. My Nana used half and half in her biscuit recipe. I remember how light and fluffy her biscuits were and I still make her biscuits today and I'm in my 60s. No one has ever complained that they are to rich and heavy. The reason for 3 stars instead of 5 is that someone got it their head to swap out normal milk for 2%. Perhaps it's time for the food police get their fingers out of other people's kitchens and recipe books. If you want to use 4% milk just start calling it 96% lean, you'd get a pat on the back if you told someone you were using 96% lean ground beef in tonight's dinner."

Johnnyaa User ID: 5598725 242219
Reviewed Jan. 21, 2016

"Easy to make, and wonderful with soup or stew."

6cows running User ID: 5485046 242212
Reviewed Jan. 21, 2016 Edited Jan. 22, 2016

"Every time I read a recipe for old fashioned biscuits I just shake my head. Health conscious cooks try to keep the fat content to a minimum and it just does not work. My grandma (and I am not young myself) made biscuits for her family every morning. Her children lived into their late eighties and even nineties, so a little extra fat didn't hurt them. This is the recipe for a perfect dozen biscuits, using a two inch round cutter: 2 cups flour, 1 Tbs baking powder, 1 tsp sugar, 1/2 tsp salt, 3/4 cup fat (can be combination of chilled butter and shortening), 3/4 cup milk (or as much as needed to bring dough together). If using buttermilk, also add 1 tsp baking soda to dry ingredients. Combine dry ingredients, cut in fat with pastry cutter, add milk. Turn dough out onto floured surface. Do not knead, it will make biscuits tough. Dust dough with flour so you can handle it, and pat dough out into a circle an inch thick. Cut biscuits and place on parchment lined baking sheet. Gather leftover dough scraps and cut a few more biscuits. No egg wash. Bake in preheated oven at 425 degrees for 15 to 20 minutes. It works for me. Oh, I forgot to say, Grandma used lard for her shortening, but I wouldn't go that far."

ebramkamp User ID: 702841 240861
Reviewed Jan. 2, 2016

"These were a delicious, flaky biscuit. The only change I made was to reduce the salt to 3/4 of a teaspoon. I will definitely make them again."

HomeChefColleen User ID: 7305751 239616
Reviewed Dec. 17, 2015

"Very nice! I'm going to try to make them with butter next time. I might also cut back on the salt as I found it just a tad too salty."

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