Grandma’s Biscuits Recipe

grandma's biscuits

Grandma’s Biscuits Recipe

Raise your hand if some of your happiest memories involve being in the kitchen with your grandma – or just eating the delicious homecooked meals your grandma prepared for family dinners. By our unofficial estimate, 90% of grandmas excel at cooking and baking – and 99% of the population wishes that they had the same kitchen skills.

Never fear! We’ve enlisted help from our trusted team of grandmas to prepare you for culinary success. Our grandmas all agree that every good cook needs a few basic recipes that they can whip up with minimal effort, and this biscuit recipe will surely become part of your regular rotation!

All you’ll need to get started are some everyday ingredients you’ll find in almost any kitchen, a food processor or pastry cutter (though even a fork will do!), a set of biscuit cutters, and a baking sheet. Then just follow this recipe and you’ll be on your way to achieving the coveted kitchen skills that every grandma seems to possess!

Grandma’s Biscuits


– 2 cups all-purpose flour (and more for dusting)
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 tablespoon baking powder
– 5 tablespoons butter, cold (or shortening)
– ¾ cup whole milk


1. Preheat oven to 425 F.

2. In a large bowl, mix together the dry ingredients (flour, salt, sugar, baking powder).

3. Cut in butter (or shortening) 1 tablespoon at a time using a fork or pastry blender until the mixture resembles coarse bread crumbs. Alternatively, use a food processor for this step.

4. If you used a food processor for the previous step, return the mixture to your mixing bowl. Slowly add the milk to your bowl, while stirring the mixture with a fork. Continue until the dough is soft, moist, and doesn’t stick to the side of the bowl.

5. Add flour to your surface to prepare it for the dough. Drop your dough onto the surface and pat it into a rectangle that is about ¾-1” thick. Fold it over once and pat it back down until it’s a rectangle that is about ¾-1” thick. Fold it over again.

6. Gently pat the dough (so you’re not overworking it) into a rectangle that is about ½” thick. Dust your biscuit cutters in flour and then use them to cut the dough. Combine unused dough and repeat the process of patting out the dough to a thickness of ½” and cutting out biscuits until no dough remains.

7. Place the biscuits on an ungreased baking sheet. If this makes you nervous, you can put down a silicone baking mat. Bake them until they’re golden brown, approximately 10 to 15 minutes.

This recipe makes approximately 12 biscuits, depending on the size of your cutters.

The best way to serve these is hot out of the oven, but you can cover them in plastic wrap or foil and then place them in an airtight plastic bag. At room temperature, they will last up to 3 days. You can also freeze the unbaked dough and pull it out whenever you’re expecting company or craving a biscuit!