Cookbook:Biscuits I

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Biscuits I
CategoryBiscuit recipes
Time30–45 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread

Biscuits are a traditional bread from the American South and a staple of soul food. This recipe is in the Yankee style, which is to say, it contains an egg and the end result is less dependent on your pastry technique. These biscuits are tall, light, and sturdy. They are less salty than many store-bought mixes. They taste good plain or with butter, honey, jam, or sausage/ham gravy. Because they are sturdy, this recipe is particularly well-suited for making a sandwich. Try splitting the biscuit open and putting a fried egg inside, or filling it with cold deli meats and other sandwich fixings.

For the more tender Southern-style (eggless) version, try rich biscuits. If you are trying to substitute gluten-free flour, you might have better luck with this recipe, because the egg will help hold the dough together.


Ingredient Count Volume

[note 1]

Weight Baker's %
Flour [note 2] 3 cups 375 g 100%
Baking powder 4 ½ tsp 21 g 5.52%
Cream of tartar ¾ tsp 2 g 0.6%
White granulated sugar 2 ½ tbsp 30 g 8.4%
Salt ¾ tsp 5 g 1.2%
Shortening or butter ¾ cup 150 g 41%
Egg, beaten 1 ea. 50 g 13.33%
Milk 1 cup 245 g 65.07%
Total 882 g 235.12%


  1. Preheat oven to 450°F (230°C).
  2. Sift all dry ingredients into a bowl.
  3. Cut in shortening until it has the texture of coarse meal.
  4. Beat egg lightly and add to milk.
  5. Add liquid to dry ingredients and mix with fork just until dough holds together.
  6. Turn out onto floured board and knead lightly with floured fingers.
  7. Roll out ¾ inch (2 cm) thick, and cut out biscuits with a round, floured cutter.
  8. Place biscuits on baking sheet and bake at 450°F (230°C) for 12 minutes.

Notes, tips, and variations

  • Vegetable shortening can have a bland flavor. You can substitute the same volume of butter for the shortening in this recipe if you want the butter flavor.

Conversion notes

  1. Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved, parenthetical moved to note, otherwise text unchanged. All purpose flour and whole milk used for weight conversions. Egg size presumed as large.
  2. Preferably a soft wheat flour; look for flour labeled "soft wheat" or "better for biscuits". If no soft flour is available, mixing three parts all-purpose with one part cake flour will get you close.