Easy Homemade Biscuits Like Grandma Used to Make

Ever wanted to make homemade biscuits like Grandma used to? Today, I’ll show you how. It’s so simple with the right ingredients.

I grew up eating my Nanny’s homemade biscuits. Crispy on the bottom, perfectly brown on top, and flaky in the middle. It’s what biscuit dreams are made of. I am fortunate to still have my Nanny, and I am happy to report she STILL makes the best biscuits ever. I’ve also learned a thing or two from over the years, and today, I plan to share them with you!

If there’s one thing I learned from Nanny it’s that measuring isn’t necessary. I’ve tried my best to measure everything out exactly the way I do it. My best piece of advice is to try it, and if there’s something not quite right for you, change it! That’s the fun part about cooking. It’s completely adaptable to our personal tastes, and family preferences. I’m also making excuses for myself just in case you make this, and the measurements are WAY off. haha!

What you’ll need…

• 3 cups Self- Rising Flour – this is a must. The brand is entirely up to you. I prefer to use Hudson Cream Self Rising. It isn’t widely available, so it may not be a viable option for you. Although, you may be able to order it!
• 1/3 cup Shortening
• 1 cup milk or buttermilk – We use full fat …no reduced fat around here 😉
• Baking pan – I prefer to use a cast iron skillet for mine
• Biscuit cutter – this can be as simple as a glass, or as fancy as a fluted biscuit cutter from a kitchen supply store. So long as the biscuits get cut, it really doesn’t matter.
• Pastry mat for patting out the dough. I use a flexible cutting mat, again what you use isn’t important, it just makes clean up easier!

The process…

• Preheat oven to 500 F. Put a couple of TBS of shortening into your pan, and put in the cold oven.
• Cut the shortening into the flour using a pastry cutter, fork, or your hands. Mix until it resembles coarse crumbs
• Add milk. Stir until the dough clings together. You want it wet, but not sticky.
• Place the dough on a lightly floured surface, and knead about 4 or 5 times.
• Pat the dough to about 1 – 2 ” thickness. Cut with your desired cutter.
• Remove the pan from the oven. The shortening should be completely melted, and covering the bottom of the pan.
• Place cut biscuits into the pan. Bake for 10-15 minutes, or until golden brown

A few tips for great homemade biscuits…

• To ensure your biscuits are light and fluffy be careful not to over knead. You only want to turn the dough a few times to make sure it’s all incorporated nicely.
• If you crowd the biscuits in your skillet, they’ll be taller when they bake. If you leave a space between them, they’ll widen a little.
• You can substitute butter for the shortening, just remember that butter burns if you’re using it in your pan when preheating.

Like anything, practice makes perfect. It took me a while to “perfect” making biscuits…just ask Nick and Eli! 🙂 They’ve eaten their fair share of “mehh” biscuits while I practiced. I’m thankful they’re good sports.

I’ve been working on a few new breakfast recipes to share soon, and I’m quite excited about how they’re turning out. I’d love to know what’s cooking in your kitchen!

As always, thanks for spending a little part of your day with me. Talk to you soon.

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What’s been cooking in my kitchen

• Old Fashioned Chili
• Clean Eating Taco Meat
• My Favorite Homemade Bread

Here’s an image to pin for later…