- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 large egg
- 2/3 cup 2% milk
- Preheat oven to 450°. In a bowl, whisk together first four ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened.
- On a well-floured surface, knead dough gently 8-10 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.
- Bake until golden brown, 8-10 minutes. Serve warm. Yield: about 1 dozen.
Reviews forFluffy Biscuits
"My hubby thought they were a little dry. I thought they needed a little more salt. I will make them again with butter instead of Crisco, or as Alton Brown suggest, half butter and half shortening."
"The recipe is great! Just I had to add more milk than required. Otherwise great recipe!"
"Easily the best biscuit recipe I have ever found. I followed the exact directions and these will be my 'go to' from now on!!"
"The only change I made was to use butter instead of shortening. Family liked the recipe."
"I used butter flavored Crisco shortening, and the biscuits turned out light for a biscuit, however I agree with some previous reviews that they lacked flavor. I was surprised by that."
"Terrible, don't waste your time. I threw these outside to the blue jays and crows. They did not rise, smelled terrible. After throwing them outside I baked a batch from the good ole' recipe on the Bakewell Cream can and they were perfect. Thank God I had enough time to bake 2 batches."
"These are fantastic!!!! This will be the only biscuit recipe I will ever use!!! Thank you so much!!"
"I used butter instead of shortening and they were great! Great flavor and I will definitely make again!"
"Just made these biscuits and we really enjoyed them. My 3 year old daughter kept telling me I made yummy pancakes lol. Definitely a keeper"