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Jean’s Mile High Baking Powder Biscuits

I searched high and low for a biscuit recipe that would produce an nice, light, high biscuit. The kind of biscuit you get from the refrigerated dough section of the grocery. I found a recipe that was okay (I gave it 4-stars), but it still wasn’t high enough.  I fiddled around with it and finally hit my goal. Here it is:


Preheat oven to 450°F (230° C).

Mix dry ingredients together in a bowl.

Cut the shortening into the flour mixture until it’s in little pieces.

Add milk until the dough forms a ball. Then place on a floured board or counter.

Roll out to 1/2″ high and cut with a biscuit cutter or an inverted glass. Roll up and roll out the trimmings and cut out some more until you run out of dough (you’ll probably just stuff the last bit of dough into the cutter to form the last biscuit).

Place on a cookie sheet, touching each other. Works great on a non-stick sheet.

Bake for 12 to 15 minutes (until a toothpick stuck into one comes out clean).

Allow to cool a bit before cutting one open and slathering it with butter. Yummmm! Makes around 8 – 9 biscuits if you used a 2″ cutter.

A double recipe will pretty much fill up a medium-sized cookie sheet.



1. Judy Phillips - July 11, 2015

I haven’t made homemade biscuits in years, but I think I will try this one. Sounds pretty easy. lol

2. Jean - July 11, 2015

The hardest part is cutting in the Crisco® (or whatever you use). I love my pastry blender.

3. Jean - April 17, 2017

Pastry CutterFor those who don’t know what a pastry blender (cutter) is, here’s a pic. Takes around 2 – 3 minutes. You don’t want to overdo it any more than you’d overwork a pie dough.

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