- 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
- 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.
- 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.
- 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.
Reviews forGrandma's Biscuits
"The biscuits had pretty good flavor but I thought they were fairly dense and heavy. Not a big fan."
"These were really great! I took the advice of others and used buttermilk. No more "Bisquck" biscuits again!"
"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."
"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."
"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."
"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."
"Delicious! Very easy to prepare. I will make these again.Thanks, Melissa, for sharing this recipe."