Introduction

There’s a reason big, homemade biscuits feel like instant comfort: they’re warm, tender, and practically made for butter. These tall, soft biscuits are a classic quick bread that comes together fast—no yeast, no long rising time, and no complicated techniques. Just a simple mix of flour, baking powder, a touch of sugar and salt, plus shortening for richness and milk for moisture.

The magic is in how you handle the dough. Biscuit dough should be mixed and kneaded just enough to come together. Overworking it can make biscuits tough, but gentle handling creates that fluffy, layered interior and a lightly crisp, golden outside. When baked at high heat, the baking powder gives the dough a powerful lift, making biscuits that rise tall and look bakery-worthy.

These biscuits fit almost any meal: serve them for breakfast with jam, honey, or eggs; pair them with soups and stews; or split them for sandwiches. They’re also perfect for holiday tables and weekend brunches when you want something homemade that doesn’t require all-day baking.

Why You’ll Love This Recipe

• Tall and fluffy with a soft, tender inside

• Quick and easy—no yeast, no waiting

• Budget-friendly pantry staples you likely already have

• Versatile for breakfast, sides, sandwiches, or gravy

Equipment

• Large mixing bowl

• Fork or pastry blender

• Measuring cups and spoons

• Rolling pin (optional; you can pat dough by hand)

• Biscuit cutter (2½-inch) or a floured glass rim

• Baking sheet

• Bench scraper (optional, but helpful with sticky dough)

Ingredients

Main Ingredients

• 2 cups all-purpose flour (plus extra for dusting)

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1 teaspoon salt

• ⅓ cup vegetable shortening

• 1 cup milk

Optional Ingredients

• Melted butter for brushing after baking

• A little extra milk for brushing tops before baking (for color)

• Honey or jam for serving

Instructions

Step 1: Preparation

Preheat the oven to 425°F (220°C). Set out a baking sheet (no need to grease it for this recipe). If your oven runs hot, place the rack in the upper-middle position for even browning.

Step 2: Mixing / Assembling

In a large bowl, stir together the flour, baking powder, sugar, and salt until evenly mixed.

Add the shortening. Use a fork or pastry blender to cut it into the dry ingredients until the mixture looks like coarse crumbs. You want small pieces of fat throughout—these melt in the oven and help create a tender biscuit.

Add the milk gradually, stirring with a fork as you go, until the dough starts pulling away from the sides of the bowl. The dough will feel sticky, and that’s normal.

Step 3: Cooking / Baking

Turn the dough out onto a heavily floured surface. Dust your hands and the top of the dough with flour.

Knead gently 5 to 6 times, just until the dough holds together. Don’t overwork it—light handling keeps biscuits soft.

Roll or pat the dough to about 1 inch thick. Cut into 2½-inch rounds using a floured biscuit cutter. Press straight down without twisting (twisting can seal the edges and reduce rise).

Brush off any excess flour and place biscuits on an ungreased baking sheet, spacing them about 2 inches apart.

Bake for 13–15 minutes, or until the tops are set and the edges begin to brown.

Step 4: Resting / Finishing

Let biscuits cool for 2–3 minutes on the baking sheet, then transfer to a rack. For extra flavor, brush warm biscuits with melted butter.

Tips & Notes

• Tip for best texture: Mix and knead as little as possible—overworking creates dense biscuits.

• Tip for taller biscuits: Make sure your baking powder is fresh and your dough is a full 1 inch thick.

• Common mistake to avoid: Twisting the cutter—press straight down for maximum rise.

• Sticky dough tip: Flour your hands and surface generously, and use a bench scraper if needed.

Variations

Ingredient Variations

• Buttermilk swap: Use buttermilk instead of milk for a tangier flavor (you may need slightly less liquid).

• Cheddar biscuits: Add ¾ cup shredded cheddar and a pinch of garlic powder.

• Herb biscuits: Mix in 1 tablespoon chopped fresh chives or parsley.

Dietary Variations

• Dairy-free: Use plant-based milk (unsweetened) and keep shortening

• Lower sugar: Reduce sugar to 1 teaspoon (it’s mainly for balance, not sweetness)

Storage & Make-Ahead

• How to store leftovers: Keep in an airtight container at room temperature

• Room temperature duration: Up to 1 day (best fresh)

• Freezer instructions: Freeze baked biscuits up to 2 months; thaw and reheat

• Make-ahead tips: Cut biscuits, freeze unbaked rounds on a tray, then store in a freezer bag. Bake from frozen, adding 2–4 minutes.

Serving Suggestions

• Breakfast: Butter + jam, honey, or eggs and cheese

• Savory: Sausage gravy, chili, soups, or stews

• Sandwiches: Use as a base for breakfast sandwiches or mini sliders

• Beverage pairings: Coffee, tea, or a tall glass of cold milk

Time Breakdown

• Preparation Time: 25 minutes

• Baking Time: 13–15 minutes

• Total Time: 40 minutes

• Servings: 6

Nutritional Information (Per Serving)

• Calories: ~282

• Protein: ~6 g

• Carbohydrates: ~36 g

• Fat: ~13 g

• Sodium: ~649 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. You can use butter instead of shortening (the texture will be different—shortening makes them extra tender). You can also switch milk to buttermilk for more flavor.

Can I make this recipe ahead of time?
Yes. The best method is freezing the cut dough rounds and baking them fresh when needed.

How do I reheat it properly?
Reheat in a 350°F oven for about 5 minutes, or until warm.

Can I freeze this recipe?
Absolutely. Freeze baked biscuits or unbaked rounds. Baking fresh from frozen gives the best “just-baked” texture.

Conclusion

These big fluffy biscuits are simple, fast, and incredibly satisfying—perfect for breakfast spreads, cozy dinners, and everything in between. With minimal mixing and high-heat baking, you’ll get tall, tender biscuits that taste homemade in the best way. Keep them classic with butter, or dress them up with cheese and herbs for a new favorite variation.