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The Grandma’s Biscuits Recipe

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Biscuits made at home are a welcome addition to any dinner. These delicate biscuits pair perfectly with any other recipe your grandmother has hidden. These buttermilk biscuits have a flaky exterior and a light and fluffy interior, which in our opinion equals perfection. My grandmother’s fluffy buttermilk biscuits are a delicious side dish for any dinner or meal.
Every time you use this recipe, you’ll get the best buttermilk biscuits you’ve ever had. Crumbly, buttery, and fluffy all at the same time, these little jewels are a must-try. The flaky buttermilk biscuits from my grandmother are perfect for any occasion. Regardless of the weather, it will also impress your in-laws.
I’m always asked how my grandma got this super skillful at making the Southern Biscuits. In the end, it all boils down to fast food. She just wanted to be able to prepare them at home rather than having to go long distances to satisfy her biscuit cravings.
She suffers from a severe biscuit addiction. My grandmother’s biscuit recipe is below. It’s one of my all-time favorites and has a great flavor. You do not want your biscuits to be overly thin, so do not roll them out too thin. We recommend just rolling out the dough to the desired thickness, which is generally half an inch.
If you tell your friend and family how simple these biscuits are to make, they will never believe you. You’ll also never forget about the first time you baked these homemade biscuits.


  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 tablespoon of white sugar
  • A third of a cup of shortening
  • 1 cup of milk


  1. Start by preheating the oven to 425°.
  2. Get a large mixing bowl, and whisk together the baking powder, flour, salt, and sugar. The shortening should be added until the mixture resembles a coarse meal. Gradually whisk in the milk until the dough pulls away from the bowl’s sides. Domestic Goddess Cake may be appealing to you.
  3. Gently knead the dough about 20 times on a well-floured surface. Make a 1inch of thickness dough, patted or rolled out. Cut Biscuits using a big cutter or a floured juice glass. Keep going until all of the dough has been used up. Get the excess flour brushed off the biscuits and set them on an ungreased baking sheet.
  4. In your preheated oven, start baking for about 15 minutes or until you notice the sides getting brown.


  • You can knead the extra flour into the dough on a floured tabletop until it no longer adheres to your fingertips. To achieve the appropriate thickness, pat out the dough to the desired thickness. Cut the biscuits with a cutter and place them on an ungreased cookie sheet.
  • It’s very important not to over-mix it. You should keep in mind that over-mixing the dough will only result in having tough biscuits. Nothing is worse than getting a flat and tough biscuit, in our opinion. When you’re adding the milk into the flour mixture, you should always use caution. Instead, the biscuits will have a texture of a flour brick rather than the amazing fluffy, light, and delightful biscuits we all desire to eat.

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1 Comment

  1. Marie Seabrooks

    Yummy Yummy Yummy Yummy 😋

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