Tere Gill


This is the way my husband makes his old-fashioned, country-style biscuits. He had never measured the ingedients before we decided to publish the recipe for the grandchildren, so it was a joint effort (a real job) to measure, take notes and photograph as he made them today. The grandkids love Grandpa's biscuits, and they love to help him make them, so this was, most of all, a labor of love. These biscuits are so light and fluffy, I'm confident that you will love them, too! (P.S. Great for dumplings, also!)


☆☆☆☆☆ 0 votes

Makes 16 to 18 biscuits
25 Min
25 Min


  • 9 c
    self rising flour, sifted (see **note)
  • 3/4 c
    butter flavored shortening
  • 1 2/3 c
    milk, whole or 2%
  • 1 1/2 Tbsp
    salted butter for brushing tops



  1. **NOTE: Not all 9 cups of flour will be incorporated into the biscuits. Approximately 3 cups will be left when finished. It will be reclaimed, and not go to waste, after the biscuits go into the oven. I recommend using White Lily brand self-rising white flour. If not available in your area, use the finest flour available.
  2. Place oven rack in center position. Preheat oven to 390 degrees F. Gather ingredients and utensils/equipment. Line a baking sheet with aluminum foil.
  3. Place a large sheet of parchment paper, or freezer paper, on a flat work surface.
  4. Fill an average size flour sifter with self rising flour, to the 3 cup line (about an inch from the top,) and sift into a large bowl, 3 times for a total of about 9 cups of flour.
  5. Spoon 3/4 cup of butter flavored shortening (Crisco) into the middle of the flour.
  6. Use the edge of the spoon to cut the shortening into the flour, turning bowl frequently as "cutting in." Work from the center, pulling in a bit of the flour surrounding the shortening with each cut (there will be untouched flour remaining on the outer edge of the bowl; see photos.)
  7. Continue "cutting in" the surrounding flour until shortening is pea size.
  8. Pour about 1/3 of the milk over the middle, "cutting in" with spoon and turning bowl as working. Repeat with 1/2 of the remaining milk, then repeat again with remaining milk.
  9. "Cut in" flour, and dust top of dough with flour, until dough is no longer too sticky to be formed into a ball with hands.
  10. Loosely form dough into a ball; place on one side of the parchment/freezer paper lined flat surface. Pour excess flour remaining in bowl onto other side of paper.
  11. Smooth flour over paper; place ball of dough in center; sprinkle dough with some of the flour, and lightly roll dough in flour.
  12. Pick up dough; lightly knead into a ball with hands, adding a little flour as you go, until dough is barely no longer sticky (do not over-knead or over-flour because you will end up with hockey pucks, lol!)
  13. Smooth flour on paper; place ball of dough on flour; gently press dough into a circle or oval shape, no more than 1/2 inch thick.
  14. Use a biscuit cutter, or rim of drinking glass, to cut out rounds of dough.
  15. Place rounds, flour side down, on foil lined baking sheet.
  16. Gently form remaining scraps of dough into another oval; repeat cutting rounds until all dough has been formed.
  17. Bake in preheated oven for 20 minutes; remove from oven; use a fork to rub a pat of softened butter over each biscuit; or brush with melted butter.
  18. Return biscuits to oven, for an extra 3 to 5 minutes, to lightly brown (keep an eye on them.)
  19. While biscuits are baking, place sifter in a clean bowl or over clean paper; pick up the flour-covered paper; empty remaining flour into sifter; shake and sift over bowl/paper until all that remains are bits of dough; discard dough bits; empty flour into airtight container, seal and reserve for another use.
  20. Serve hot with softened butter, jam, honey, gravy, country ham, sausage or whatever your heart desires. Keep extra biscuits in an airtight container or bag.

Printable Recipe Card


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