This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
For a great southern taste - grate very cold butter into the dry mixture and gently blend together. (This keeps the flour light and makes biscuits stay flaky) No need to knead, just carefully press to about 3/4" and cut, simply add enough flour to remove stickiness and definitely use butter instead of shortening. I have never had such a good biscuit! - 28 Jan 2007 (Review from Allrecipes US | Canada)
EXCELLENT recipe!First time I ever made biscuits that weren't as heavy as rocks. My husband grew up on home made biscuits and thought they were as good as any he had ever eaten. Made 2 batches, one with milk and one with buttermilk, both turned out pretty much the same, we just prefer them made with buttermilk. Also, I make 4 batches at a time as they freeze really well. Just be sure to roll them in flour and lay on a tray flat in the freezer. When they have frozen I put them in a zipperer bags and store in freezer. - 21 May 2002 (Review from Allrecipes US | Canada)
My mom has been trying for years to teach me to make biscuits, I can never remember the recipe. This was very similar to hers and worked great. Just be careful not to over mix your dough. - 10 Feb 2003 (Review from Allrecipes US | Canada)