How to Make Biscuits

Preparation info

  • Difficulty


  • About

    16 inch


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 cups sifted flour
  • 1 teaspoon salt
  • teaspoons baking powder
  • cup shortening
  • cup milk


  1. Preheat the oven to 425 degrees.

  2. In a mixing bowl, combine the flour, salt, baking powder, and shortening. Using a pastry blender, cut in the shortening until it has the consistency of coarse corn meal. Add the milk and toss gently with a two-pronged fork until all particles are moistened.

  3. Gather the dough into a ball and turn it onto a lightly floured board. Knead the dough gently, about twelve strokes, with the heel of the hand. Gather into a ball once more. Lightly flour the board and roll the dough out with a lightly floured rolling pin to ½ inch thickness. Cut the dough into rounds with a floured biscuit cutter. Place the rounds on a baking sheet about ½ inch apart. Bake for 12 to 15 minutes.