Baking Powder Biscuit Recipe With Shortening: Flaky Layers in Minutes

There’s a science to achieving flaky, sky-high biscuits, and this method delivers every time. Cold shortening cut into the flour creates pockets of fat that melt during baking, producing those coveted layers without fail.

This recipe relies on a simple yet precise technique: minimal handling and a hot oven for maximum rise. The dough comes together in minutes, requiring just a few basic ingredients you likely have on hand.

What emerges is a batch of golden, tender biscuits with a delicate, layered texture that splits apart effortlessly. The shortening ensures a clean, buttery flavor that lets the biscuit’s purity shine.

Serve warm with butter, gravy, or jam for a timeless side dish that elevates any meal.

Ingredients for Baking Powder Biscuit Recipe with Shortening

Six basic ingredients create those flaky, sky-high layers with minimal effort.

The shortening is the key here—Crisco is the standard for a reason. Cold fat equals flaky layers, so keep it chilled until the last minute. For the flour, any all-purpose brand works, but King Arthur gives consistently great results. The baking powder should be fresh (test it by dropping a spoonful in hot water—if it bubbles vigorously, it’s good). Buttermilk adds the tang that balances the richness.

No buttermilk? Whole milk with 1 tbsp lemon juice or vinegar works in a pinch—let it sit 5 minutes before using. Shortening can be swapped for cold butter at the same ratio, but the texture will be slightly different. For a richer flavor, use half butter and half shortening. If you’re out of baking powder, 1 tsp baking soda plus 2 tsp cream of tartar does the trick.

Biscuits are best eaten the day they’re made, but leftovers keep in an airtight container for 2 days. Reheat in a 350°F oven for 5-10 minutes to restore the flakiness. The dough can also be frozen for up to 1 month—shape, freeze on a tray, then transfer to a bag.

Step-by-Step Instructions for Baking Powder Biscuits With Shortening

Master the technique for creating tall, flaky biscuits with perfect golden tops.

Step 1: Combine Dry Ingredients and Cut in Shortening

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until evenly distributed. This ensures your leavening agent works at maximum efficiency for that promised rise.

Add the 0.33 cup vegetable shortening (very cold and cut into small pieces) to the flour mixture. Using a pastry cutter or two forks, work the shortening into the flour until the mixture resembles coarse crumbs with pea-sized shortening pieces visible. This creates the flaky layers that define perfect biscuits.

Step 2: Add Buttermilk and Form Dough

Make a well in the center of the flour mixture and pour in the 0.75 cup buttermilk. Using a wooden spoon or silicone spatula, gently stir until the dough just comes together. The mixture will be shaggy and slightly sticky—that’s exactly what you want.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Avoid overworking the dough, as this develops gluten that makes biscuits tough instead of tender. The less you handle it, the better your results will be.

Step 3: Fold and Cut for Maximum Flakiness

Fold the dough rectangle in half like a book, then fold it in half again to create a square. This layering technique is the secret to achieving those beautiful flaky layers. Gently pat the folded dough back into a 1-inch thick rectangle.

Using a 2.5-inch biscuit cutter (or a glass of similar size), press straight down to cut out biscuits. Do not twist the cutter—this seals the edges and prevents proper rising. Gather the scraps, gently re-pat, and cut additional biscuits until all dough is used.

Step 4: Bake Until Golden Brown

Preheat your oven to 450°F. Place the biscuits on a baking sheet so they’re just touching each other—this helps them rise upward instead of spreading outward. Brush the tops with some of the 2 tbsp unsalted butter (melted).

Bake for 12-15 minutes until the biscuits are golden brown on top and the layers are visible on the sides. The buttermilk in the dough will create a beautiful browning reaction, while the cold shortening creates steam that lifts the layers apart.

Step 5: Finish and Serve Warm

As soon as you remove the biscuits from the oven, brush the remaining melted unsalted butter over the tops. This adds flavor and gives them a beautiful sheen. Let them cool on the baking sheet for 2-3 minutes before serving.

These biscuits are best enjoyed warm, straight from the oven. The exterior should be crisp and golden, while the interior reveals distinct, flaky layers that pull apart easily. Serve immediately for the ultimate texture and flavor experience.

Make-Ahead Tips for Leftovers

Dough Prep Ahead

You can mix and shape the dough up to 24 hours in advance. After cutting the biscuits, arrange them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. The cold helps the shortening stay solid, preserving those flaky layers.

Freezing Unbaked Biscuits

For longer storage, freeze the shaped biscuits on a tray for 1 hour, then transfer to a freezer bag. They’ll keep for 1 month. Bake directly from frozen, adding 3-5 minutes to the baking time. No need to thaw!

Baked Biscuit Storage

Once baked, let biscuits cool completely before storing in an airtight container at room temperature. They’ll stay fresh for 2 days. For best results, reheat in a 350°F oven for 5-10 minutes to restore freshness. 💡

Make-Ahead Gravy Pairing

If serving with gravy, prepare it 1-2 days ahead. Store in the fridge and reheat gently on the stove. Pouring hot gravy over warm biscuits just before serving ensures the perfect texture every time.

Morning Biscuit Hack

Assemble the dough the night before, cover, and refrigerate. In the morning, cut and bake as directed. This way, you can have fresh, warm biscuits for breakfast with minimal morning effort. I do this every weekend!

Frequently Asked Questions