Basic Buttery Biscuits

These basic buttery biscuits lean on shortening instead of butter for the fat, which is a classic Southern home-cook move that yields the tenderest possible crumb. Shortening’s higher melting point means the fat stays solid longer in the oven, creating distinct flaky pockets where it eventually melts.

A hot oven, 450 to 500°F (230 to 260°C), is non-negotiable. That blast of heat instantly steams the milk in the dough, lifting the biscuits tall before the structure has time to set. A cooler oven gives you flat, dense pucks.

Forming biscuits by hand instead of stamping with a cutter is the old-fashioned way and it works fine. Pulling off pieces and patting them into shape avoids the dough-twisting that sealed edges and stunts the rise.

Kitchen Tips

• Cut the shortening in until the mixture looks like coarse cornmeal with pea-sized lumps, this is where flakiness is born.
• Stir in the milk just until the dough holds together, overworking develops gluten and toughens the biscuits.
• Place biscuits touching on the sheet for soft, fluffy sides that pull apart, or spaced for crisp all-around edges.
• Brush the tops with melted butter right out of the oven for a glossy, restaurant-style finish.

Variations

• Use cold buttermilk instead of regular milk for a tangier, more tender biscuit, swapping the half teaspoon of salt for a quarter and adding a quarter teaspoon of baking soda.
• Stir in a half cup of grated sharp cheddar and a teaspoon of black pepper for cheddar-pepper biscuits.
• Mix in chopped fresh chives or rosemary for a savory herbed version that pairs with roast chicken.