Breads, Recipes

My Mom’s Best Biscuits

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I have a lot of different biscuit recipes, and they are all good, but my Mom’s Best Biscuits is the one I go to most often. This is a classic tender biscuit with layers that is the perfect butter-delivery method!

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When I was a kid, my mom’s biscuits were tasty, but most often they were flat and a little tough. We ate them eagerly though, because . . . biscuits! Some time in my late teens they started getting taller, flakier, and more delicious. My mom claims she used the exact same recipe, but she started kneading them a little before rolling out. I’ve been using her same Best Biscuits recipe now for 30+ years, and the only time I’ve had them fail was when my baking powder was too old.

Note from Hannah:

“These are the biscuits I grew up eating, and they really are delicious! Unlike most kids, my mom cooked most things herself and it was a treat to get canned biscuits over homemade, ha ha! To this day, I’m not sure if I really like canned biscuits more or if it’s just because I didn’t get them as often. Maybe I’m just lazy . . .”

There are so many variations on a classic biscuit – buttermilk, no buttermilk, 7-Up, sour cream as the fat, peanut butter as the fat, even some using eggs (I love Joanna Gaines!) Most of the time I use this simple recipe because it is familiar, consistent and is the perfect base for any topping. Here is the method I’ve developed over many, many years…

Ingredients

Flour. All-purpose or you favorite gluten-free option.

Baking powder. An elevating agent to get a perfectly fluffy rise.

Salt. A bit to help flavor the dough.

Shortening. Or butter, or combination of both.

Milk. Whole percent is best, but 2% will work.

Butter. Melted, to brush the tops after baking.

How to Make the Best Biscuits

  1. Preheat the oven to 450F.
  2. Measure the flour, baking powder and salt into a medium bowl and mix the dry ingredients well. If your baking soda is lumpy, make sure you work out any lumps before adding to the flour. You can use shortening or butter in this recipe – I often use half of each. Cut the shortening in with a pastry blender, a fork, or with your hands. You want to end up with small pea-sized pieces of coated shortening throughout. Add the milk and stir just until the milk is incorporated. You will probably have some dry ingredients after the milk is absorbed, but don’t continue to stir.
  1. Scrape the dough onto a lightly-floured work surface. Use your hands to squeeze the dry and moist ingredients together into a pile. Gently press the dough into a flat rectangle – it doesn’t matter how thick yet. Fold one side of the rectangle onto the other side. If your dough is stuck to your work surface, use a scraper to lift it up to fold it. You can add a little more flour to your work surface, but don’t add too much. Press your dough back into a flat rectangle and fold again. Press and fold one more time, but this time press your dough out to 3/4″ thick. You’re now ready to cut out your biscuits.
  2. For the best results use a sharp-edged biscuit cutter or knife. Press straight down and straight back up without twisting your cutter. Press dough scraps together to cut additional circles. I usually take the last of the scraps and just form into a last biscuit. Depending on the size, you’ll get 8-10 biscuits. The size I used for this recipe is 2 1/2″.
  1. Place the circles of dough onto an ungreased baking sheet; place the sheet into your preheated oven. Bake for 12-15 minutes until lightly brown on top. Remove from the oven and immediately brush with melted butter on the top and sides.

Serve them hot with some good butter, or top with your favorite jelly or jam. They make really good sausage biscuits also!

If you give them a try, let me know what you think!

One of the best biscuits, split in half. One half has red jelly, other half topped with butter.

Frequently Asked Questions

What is the secret to the best biscuit?

If you follow mom’s recipe you should have perfectly tender, tall, fluffy and flaky biscuits every time. Our top tips are to: 1. Not over mix the dough 2. Fold and press the dough several times 3. Use a cuter to cut straight down into the dough, with no twisting back and forth and 4. Bake them just until lightly golden and not a moment more. Easy!

Is butter or crisco better?

I like shortening for a fluffier rise, but either truly works well. You can even use a combination of both for biscuits that are melt-in-your-mouth moist and tender.

Can you make biscuits without milk?

Yes, you can! While they won’t have exactly the same flaky texture, you can substitute a non-dairy plant based milk in this recipe. Almond, soy, and oat milk are all great options.

How long do homemade biscuits last?

Keep them in a sealed container at room temperature for up to 3 days. But they rarely last that long in our house!

Can you freeze biscuits?

Absolutely! Let them cool entirely before wrapping each biscuit in a layer of aluminum foil. Place them all together in a freezer-safe zipper bag, and freeze for up to 3 months.

More Recipes to Try

Mom’s Best Biscuits

Recipe by Pennie Saadallah
Servings

8

Prep time

10

minutes
Cooking time

12

minutes
Calories

150

kcal
Total time

0

minutes

I have a lot of different biscuit recipes, and they are all good, but my Mom's Best Biscuits is the one I go to most often. This is a classic tender biscuit with layers that is the perfect butter-delivery method!

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Ingredients

  • 2 cups 2 flour

  • 1 tablespoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 4 tablespoons 4 shortening can also use butter or a combination of both

  • 3/4 cup 3/4 milk

  • 2 tablespoons 2 melted butter

Directions

  • Preheat your oven to 450F.
  • Mix together flour, baking powder and salt in a medium bowl. Cut shortening in with a pastry blender or fork until you have small pea-sized bits. Stir in the milk and gently mix just until the milk is incorporated. There may still be some dry ingredients that are not mixed in, but don't stir any further
  • Scrape the dough out onto a lightly-floured work surface. Using your hands, bring all of the dough and dry ingredients into a pile and push it together to incorporate all together. Gently press the dough out into a rectangle. Bring one side up and fold over the other side – you may need to use a scraper if the dough is sticking. Gently press the fold down into another rectangle and repeat the fold. Press the fold down again to another rectangle and fold one more time. Gently press this down to make your rectangle about 3/4" tall
  • Use a sharp-edged biscuit cutter and press straight down to cut and pull the cutter straight back up without twisting it. Repeat for the rest of the dough. Take any dough scraps and carefully press them together to 3/4" thick. Cut additional biscuits from the pressed dough scraps. Place all biscuits on an ungreased baking sheet and place in preheated oven.
  • Bake for 12-15 minutes or until lightly brown on top. Remove from the oven and immediately brush with melted butter.
  • Serve them hot!

Notes

  • Keep homemade biscuits in a sealed container at room temperature for up to 3 days. But they rarely last that long in our house!
  • To freeze: Let them cool entirely before wrapping each biscuit in a layer of aluminum foil. Place them all together in a freezer-safe zipper bag, and freeze for up to 3 months.

Nutrition Facts

  • Calories: 150kcal

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