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“I love making biscuits because they're so quick and within minutes you're rewarded with delicious hot bread. I found this recipe in Soroptimists' Cook Book 1976 Christmas Club by Soroptimist Club of Boise, Idaho. I used butter in place of shortening (some people say shortening is the key to a flaky biscuit that's not flat). I used the full cup of milk, but I think I would start with 3/4 cup of milk and play it by ear because I wound up adding a little flour at the end so the dough wasn't sticky. I didn't roll out the biscuit dough (never do). I just gently press the dough until I reach the thickness I want. The key is not to overhandle the dough. Just mix until it's combined so you don't wind up with hockey pucks for biscuits. I've changed the instructions from Peggy Pletcher's original recipe because her instructions were vague for a beginning cook. Thank you for a simple recipe with simple on-hand ingredients.”
12 biscuits

Ingredients Nutrition


  1. Heat oven to 450.
  2. Sift together flour, baking powder, and salt.
  3. Cut shortening into mixture with pastry blender until mixture resembles fine crumbs.
  4. Stir in just enough milk to form a soft dough. Dough should leave the side of the bowl and round up into a ball.
  5. Too much milk will make the dough sticky and not enough milk will make biscuits dry.
  6. Turn dough onto lightly floured surface and need 10 to 15 strokes.
  7. Roll or pat to 1/2" thick. Cut with floured biscuit cutter.
  8. Place on baking sheet about an inch apart for crusty sides or let biscuits touch for soft sides.
  9. Bake on lightly greased pan for 15 minutes or until golden brown.
  10. Remove immediately from cookie sheet.

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