Grandma’s Biscuits

Grandma’s Biscuits

I’d be happy to help you with a recipe for Grandma’s Biscuits! While I don’t have access to specific individual recipes, I can provide you with a general outline of how to make classic homemade biscuits that might remind you of Grandma’s.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup cold milk (whole milk works best)
  • Optional: 1-2 tablespoons sugar (if you prefer slightly sweeter biscuits)


  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. If you’re adding sugar, whisk it in at this point as well.
  • Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour mixture. You want to create a crumbly mixture with pea-sized butter chunks.

  • Add the Milk: Pour the cold milk into the dry mixture. Stir gently until the dough just comes together. Be careful not to overmix; a slightly lumpy dough is okay.
  • Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to ensure it holds together, but again, avoid overworking it.
  • Roll and Cut: Roll out the dough to about 1/2 to 3/4 inch thickness. Use a biscuit cutter or a round cookie cutter to cut out biscuits. Press straight down without twisting the cutter to ensure even rising.
  • Arrange on Baking Sheet: Place the cut biscuits on an ungreased baking sheet, leaving a little space between each one.

  • Bake: Put the baking sheet in the preheated oven and bake for about 10-12 minutes or until the biscuits are golden brown on top.
  • Serve: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, honey, or any toppings of your choice.

These biscuits are perfect for breakfast, as a side dish, or even as a base for biscuits and gravy. Remember, the key to flaky biscuits is to handle the dough as little as possible to keep the butter cold and prevent overmixing.

This recipe is a basic guideline for making classic biscuits, and you can modify it to your preference or according to any family recipe you might have. Enjoy your homemade biscuits!


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