This is our all-time favorite biscuit recipe. The flavor is fabulous with pure butter, but it can weep out a bit in baking. For a cleaner pan, use the butter-shortening combo option.

Source: Midwest Living


Credit: Cameron Sadeghpour

Recipe Summary

15 mins
25 mins
40 mins
12 biscuits


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°. In a large bowl, combine flour, baking powder, sugar, salt and cream of tartar. Use a pastry blender or your fingertips to cut or rub in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add 1 cup milk all at once. Use a fork to stir just until mixture is moistened.

  • Turn dough out onto a lightly floured surface. Gently knead until dough just holds together. Pat or lightly roll dough until 3/4 inch thick. Cut with a floured 21/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts. (Or skip the cutter and avoid rerolling: Pat dough into a circle and cut into wedges, or pat into a rectangle and cut into squares.)

  • Place biscuits 1 inch apart on an ungreased baking sheet. For extra golden tops, brush with additional milk, if desired. Bake until golden, 10 to 14 minutes. Remove biscuits from baking sheet and serve warm.

Nutrition Facts

231 calories; fat 12g; cholesterol 32mg; saturated fat 7g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 396.5IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.9mg; folate 58.6mcg; vitamin b12 0.1mcg; sodium 427mg; potassium 97mg; calcium 100mg; iron 1.6mg.