Laura's Classic Biscuits

Actually, this biscuits recipe is very adaptable to make many styles of biscuits by changing the size of the cutter, thickness of the dough or the amount of sugar (optional).  You can use shortening or butter, but make sure the shortening (butter), bowl and flour are cold for a better rise.  And always use real buttermilk if you can.


2 cups all-purpose flour

3 teaspoons (1 tablespoon) baking powder

1 teaspoon sugar

1 teaspoon salt

1/2 cup shortening (or butter)

3/4 cup buttermilk


1. Preheat oven to 450 degrees F.  Line a baking sheet with parchment paper.  

2. Mix together flour, baking powder, sugar and salt.  Cut in the shortening with a pastry cutter or biscuit cutter until the mixture has pea-sized bits of shortening. Add the buttermilk and GENTLY stir until the mixture makes a soft, sticky dough.  I like to use the motion like you are lifting and folding egg whites.  The dough will be sort of shaggy looking.

3. Lightly sprinkle flour on your rolling surface,  turn the dough onto it and  lightly spread it into a rectangle. fold the dough over and lightly roll until doubled in size, repeat two more times.  the last time roll the dough until it is 3/4 inch thick.

4. When cutting out the biscuits, dip your cutter each time pushing straight down without twisting. Place about 1/2 inch apart on your baking sheet.  Brush the tops with buttermilk for more browning.

5. Bake approximately 10 to 12 minutes until light brown, watching carefully.  Cool on pan.  


  • For tea biscuits, roll the dough to a generous 1/2 inch.  Bake 6 to 10 minutes

  • Whole milk can be used but buttermilk will make a more tender biscuit.

  • To measure flour, spoon it in a measuring cup and level with a straight edge.  Too much flour can result in a dry biscuit.