Big Buttery-Style Biscuits
These big, homemade biscuits are warm, tender, and perfect for butter, easily made without yeast or complicated techniques.
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
Preparation
- Preheat the oven to 425°F (220°C). Set out a baking sheet (no need to grease it for this recipe).
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.
- Add the milk gradually, stirring with a fork until the dough starts pulling away from the sides of the bowl.
Cooking / Baking
- Turn the dough out onto a heavily floured surface. Knead gently 5 to 6 times, just until the dough holds together.
- Roll or pat the dough to about 1 inch thick. Cut into 2½-inch rounds using a floured biscuit cutter.
- 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.
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.
Notes
Mix and knead as little as possible to keep biscuits tender; ensure baking powder is fresh for a good rise. Twisting the cutter can reduce rise; press straight down.