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Easy Homemade Biscuits

  • Author: Julie
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 1x



  • 1 cup whole milk
  • 1 tablespoon vinegar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons shortening, chilled and cubed*
  • 8 tablespoons salted butter, chilled and cubed


  1. Preheat the oven to 450 degrees and make sure the oven rack is in the center position. 
  2. Measure out 1 cup of whole milk, and stir in 1 tablespoon of white vinegar.  Allow this mixture to sit for 5 minutes so that it will thicken and curdle slightly.  Set aside. 
  3. In the meantime, mix flour, baking powder, baking soda, and salt together in a large bowl.  Set aside.
  4. Add chilled shortening and butter to the food processor.  Scoop 1/2 cup of the flour mixture into the food processor, and pulse together until there are pea-sized clumps of flour-coated butter and shortening.  Do not over-process.  Freeze the clumpy butter mixture for 5 minutes, and then add it back into the bowl with the rest of the flour mixture. 
  5. Pour the milk and vinegar mixture (reserving 2 tablespoons for later) into the butter and flour mixture.  Stir together until a sticky dough forms.  
  6. Turn the sticky dough out onto a well-floured surface and pat into a 3/4 inch thick rectangle.  Starting with the short end of the rectangle, fold the dough over itself into thirds.  Dust with additional flour as needed and shape the dough back into a 3/4 inch rectangle, and repeat the folding and shaping process two more times.  
  7. Use a 3 inch biscuit cutter to cut the dough into six biscuits.  Remove the cut dough biscuits and place them on a parchment lined baking sheet.  Reshape the remaining dough into a much smaller 3/4 inch thick rectangle, and cut 2 more biscuits.  Flatten any leftover scraps of dough into small disks and place them under any dough biscuits that look slightly smaller than the others.  No need to waste! 
  8. Brush the reserved milk mixture on top of the biscuits, and then bake for 14-17 minutes, or until the tops are golden brown.  Remove them from the oven, and serve warm.  


*You may use 10 tablespoons of butter if you do not wish to use any shortening in this recipe.  I like to use both for texture, but all butter biscuits are definitely delicious! 

**This recipe is adapted from The Splendid Table, which featured a Bomb Biscuits recipe from Erika Council.  


  • Serving Size: 1 Biscuit
  • Calories: 293
  • Sugar: 1.7g
  • Sodium: 565mg
  • Fat: 16g
  • Saturated Fat: 9.2g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 1.1g
  • Protein: 5.1g
  • Cholesterol: 35mg