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    30 minutes ·

    Baking Powder Biscuits

    A long-time favorite of my Pops; tender, layered biscuits made by cutting shortening into flour, then gently kneading and rolling the sticky dough before cutting and baking. A buttermilk variation reduces baking powder, adds baking soda and substitutes buttermilk for milk for tangier flavor and slightly different hydration.

    By Mitchell Kimbrough·November 4, 2025
    Total Time

    30 minutes

    Serves

    8

    Difficulty
    Easy

    Ingredients

    • Biscuits
    • ·1/2 cup shortening
    • ·1 cup whole wheat flour
    • ·1 cup all-purpose flour
    • ·1 tablespoon sugar
    • ·3 teaspoons baking powder
    • ·1 teaspoon salt
    • ·3/4 cup milk
    • Buttermilk variation (optional)
    • ·Reduce baking powder to 2 teaspoons
    • ·Add 1/4 teaspoon baking soda
    • ·Substitute buttermilk for the milk (about 1 cup may be needed)

    Preparation

    1. Step 1

      Heat oven to 450°F.

    2. Step 2

      Cut shortening into whole wheat and all-purpose flours, baking powder, sugar, and salt with a pastry blender until mixture resembles fine crumbs.

    3. Step 3

      Stir in milk (or buttermilk for variation) until dough leaves the side of the bowl; dough will be sticky.

    4. Step 4

      Turn dough out onto a floured surface and knead gently about 10 times to create layers (this helps make the biscuits light and fluffy).

    5. Step 5

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    Roll dough out to about 1/2 inch thickness.

  1. Step 6

    Cut with a floured biscuit cutter (2 to 2 1/2 inches diameter) and place on an ungreased cookie sheet about 1 inch apart.

  2. Step 7

    Bake until golden brown, about 10–12 minutes.

  3. Step 8

    Immediately remove biscuits from the cookie sheet to cool slightly before serving.

    4. Notes

    Bake at 450°F for 10–12 minutes until golden brown. Dough should be slightly sticky before kneading. Knead gently about 10 times to create layers. For the buttermilk variation you may need about 1 cup buttermilk instead of 3/4 cup because buttermilk is thicker.

    Kenneth Kimbrough (buttermilk variation); original source unknown