Mom's Baking Powder Biscuits

Monday 25 April 2011

It is no secret . . . my mother makes the best baking powder biscuits in the world! There is no denying it.

Light, flakey and oh so scrummy . . . with soups, with stews, and on their own . . .
Served up warm with butter and honey . . . or some preserves . . . my . . . my . . . my. You just can't beat them!

There's no surprises here. They're really quite simple, nothing too out of the ordinary, but there are a few tricks to the success of them.

First, light handling. Don't be rough with them. A light touch is the secret behind the flakiness . . . too much handiwork and you get a tough biscuit.

If you want straight sided, tall biscuits . . . pat them out fairly thick, 1/2 inch will do and then cut them with a sharp tap down with the biscuit cutter . . . carefully lift the cutter straight up again. Don't twist, or you'll get lopsided.

Oh they'll still taste delicious, but aesthetically speaking . . . straight sided look oh so much better.

Yep . . . my mom does make the best baking powder biscuits in the world . . . and now you can too!

*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe

My mom makes the best baking powder biscuits in the world. Now you can too.

17 ounces plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
8 ounces white shortening (1 cup)
2 large free range eggs
12 fluid ounces milk (1 1/2 cups)

Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.

Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.

Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.


  1. Sooo GOOD! I love biscuits like these. They remind me of home, so I make them when I'm homesick. ;o) We have nothing like them here. Your Mom's recipe is great, Marie. LOVE YOU LOTS ((BIG HUGS))

  2. Marie, these look so good and remind me of my mother's biscuits. We always hoped for leftovers which Mom would split open, put a small pat of butter on each half and toast - yummy!

  3. Looks oh so tempting!!!! Feeling like grabbing them :) Thank u for sharing this family recipes!!
    Prathima Rao
    Prats Corner

  4. Lovely, delicious, they look so flakey and light!
    Mary x

  5. Hi, My name is Stacie and I have been following your blog from my home in North Idaho for many months. I just wanted you to know that I am grateful for the non-metric 'weird' measurements that you attach to your recipes. I love so many of recipes and I really appreciate that you do this for your American foreigners. :)

    I just wanted you to know. Thank you again. Stacie

  6. Just like when I was growing up..they look really tasty!

  7. Oh, I love biscuits. My new house has a working gas stove from the 1940's. Should I keep it? The oven is small and its door is very heavy. It looks cute. xo Jenny

  8. Great looking scones Marie! I've only just found out that it's better to put the cream on first & then plonk the jam on top. I must have been on another planet the past 50 + years to have missed that salient point.
    Millie x


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