Fluffy Biscuits

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If you're looking for a flaky basic biscuit, this recipe is the best. These golden-brown rolls bake up tall, light and tender. Their mild flavor tastes even better when the warm biscuits are spread with butter or jam. —Nancy Horsburgh, Everett, Ontario

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Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 2/3 cup milk

Preparation

Step 1

In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Whisk egg and milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 20 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 at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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REVIEWS:

My most used and best loved biscuit recipe! Just be careful if your oven cooks a little hot to adjust temp down to 425 and keep a close eye on it. Also, some cookie sheets I own will tend to brown the bottoms too much. My favorite cookie sheets for these are Farberware that have a nonstick finish but the finish isn't very dark.

I have had the same recipe for years and it is my favorite biscuit recipe! Tonight I made them again and made a double batch using 2/3 cup of past date whipping cream and 2/3 cup of hazelnut coffee cream....delicious! Now, when I need biscuits for a dessert I will use a flavoured coffee cream. DELICIOUS!

These biscuits turned out hard, flat, and tasteless. I followed the recipe to a T and was very disappointed.

This is THE best batch of biscuits that I ever made! I will never buy biscuits again. They came out just like the picture. They were so light and fluffy. Not to mention how delicious they are!

This is the best biscuit recipe ever! I even forgot to cut in the shortening before the wet ingredients. I cut it in the best I could and they still came out fluffy and tender! Yum!

Really good flavor and rises nice....light texture too!

Very easy, very yummy biscuits. I make them often.

I make these biscuits all the time. They turn out perfect every time.

I made them with a group of young girls in a baking class and they turned out wonderful. They all loved them. I will be making more of them.

All my picky guys liked them and they turned out looking just like the picture

M-m-m, that was the comments at the dinner table when I made these. I don't know what the secret is, but it worked and I have made many (not so great) biscuits in my time.

Very tender biscuits that have a light, buttery, taste with a touch of sweetness. They also stay fresh and soft for more than 1 day. I used a heart shaped cookie cutter and the presentation was lovely. Make sure you cut the biscuits very thick, 3/4 to 1 inch thick as they do not rise as much as buttermilk biscuits. You can definitely see the layers and pull the biscuits apart. I also think that this recipe could also be used for making tea biscuits, by adding raisins and topping with a vanilla glaze.

My very favorite biscuit recipe!












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