As a Family Manager, one of my goals is to spend quality time in the kitchen with our kids.

In a previous post,  I asked my readers when you all learned to cook. It hit me just how emotional of a topic learning to cook can be. So many of your answers were tied with such strong memories, both endearing and painful.

I want my children to look back on the kitchen as a shared part of our family time, and with that, I am finding recipes that are so easy that any one can learn them quickly, whether you are a seven year old child, or a seventy seven year old kid at heart.

This easy homemade baking powder biscuit recipe is one for every household. The ingredients are ones we all have on hand (especially if you use only butter, instead of shortening). Biscuits are so inexpensive to make, and it’s a true lesson in self discipline.
The key to wonderfully fluffy biscuits includes a technique that is completely opposite of learning to make homemade bread. Unlike homemade bread, where the goal is to knead until a perfect consistency occurs, with biscuits over kneading will result in a hard texture. With kids, this is where the self discipline comes into play.They love to knead. 😉
To cut out the biscuits, we use what ever we have in our cabinets. No need to buy a biscuit cutter when a cup will work just as well. We made the batch in this picture a bit too thin, but perfecting homemade biscuits takes some practice, and we’ll get there.
Doubling the recipe results in a LOT of biscuits, and they are always best served fresh and hot right out of the oven.
Have fun and enjoy making these yummy, yet delightfully easy homemade baking powder biscuits.

Homemade Baking Powder Biscuits


  • Flour
  • Baking powder
  • Milk
  • Shortening (butter works as well and will make the biscuits flakier, where as shortening makes them fluffier.)
  • Salt

Stir together the following with a fork until mixed well:

  • 2 1/2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Measure 2/3 cup plus 1 tablespoon of shortening, and cut in with pastry blender (or knife) until mixture resembles cornmeal. This is the step where less is more. Don’t overdo this part, but do be sure all flour is mixed in with the shortening.
Add one cup of milk, a little bit at a time, and stir with fork until the mixture forms a ball. The key to fluffy biscuits is always taking the “less is more” approach. Do not work and roll the dough any more than absolutely necessary or the result will be tough biscuits.
Roll or pat out the dough on a pastry cloth or wax paper to 3/4 of an inch.
Bake on ungreased baking sheet 12  – 15 minutes at 475 degrees or until lightly browned. Yields approximately ten biscuits.