Old Fashioned Biscuits

I was tossing out an empty can of baking powder when I noticed this recipe on the side of the can. I confess, when it comes to biscuits I typically take the short cut and use the refrigerated dough. Refrigerated dough is not terrible but it’s nothing like making these light and fluffy biscuits from scratch.

For some reason, I always thought it was a long complicated process to make biscuits from scratch, but I was completely wrong! After reading the recipe and instructions, I thought it seemed pretty straightforward and easy to do. So I decided to give making them a try.

From start to finish, I had these tender, fluffy biscuits on the table in under 30 minutes. The recipe calls for everyday ingredients that you most likely have on hand, so no trip to the grocery store needed.

You will need a cast iron pan, pastry cutter and biscuit cutter to make these biscuits.

In a pinch: bake your biscuits on a greased cookie sheet, use a fork to cut the shortening into the flour and use a cup or glass to cut out the biscuits.

Preheat oven to 475° and grease a cast iron pan. I used the shortening wrapper.

Gather together the ingredients. You will have just enough time to get the biscuits ready for the oven in the time it takes to preheat the oven.

In a medium mixing bowl, stir together flour, baking powder and salt.

I used the scoop and sweep method to measure out the flour.

Using a pastry cutter, cut in shortening until mixture resembles coarse crumbs.

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Make a well in the center and pour in all the milk.

Using a fork, stir together the ingredients just until the dough starts to come together and begins to pull away from the sides of the bowl.

Dough will be sticky.

Turn dough out of the bowl onto a lightly floured surface.

With floured hands, lightly knead the dough for about 30 seconds, until nearly smooth.

Using a lightly floured rolling pin, roll out the dough to ¾ inch thickness.

Cut dough with a 2 ½ inch biscuit cutter. Dip the cutter in flour, between cutting each biscuit. Press down cutter into the dough but do not twist biscuit cutter. Re-roll remaining dough and continue cutting out biscuits until all the dough is used. You should get about 8 biscuits.

Place biscuits close together, but not touching in a lightly greased cast iron pan.

Brush tops with melted butter.

Bake in a 475° oven for 11-15 minutes or until biscuits are golden brown.

Serve warm.

These are fabulous, light and fluffy biscuits with a tender crumb! A thousand times better than the refrigerated dough variety and almost as easy to make. It’s so worth making your own!

If you decide to make these Old Fashioned Biscuits, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!