Really Big (Really Delicious) Biscuits

Biscuits (2)I shared this recipe before at, but since it is a favorite at our house, I wanted to add it here too.  Nothing jazzes up a simple meal of soup or salad more than a batch of fresh biscuits.   Here’s a hint to make biscuit-making even quicker.  Shape your biscuit dough into a nice rectangle, patting the edges to make them as straight as possible.  Then use a pizza cutter to cut square biscuits.  There’s no waste, no need to re-roll the dough.   Thirty seconds, and they’re ready to go into the oven.  Easy peasy.

Makes 16 biscuits

Preparation Time: 40 minutes


  • 4-1/4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2/3 cup cold butter
  • 2 cups milk
  • 1 tablespoon white vinegar


Preheat oven to 425 degrees.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Using a box grater, shred cold butter into the mixture and stir to distribute evenly throughout the dry ingredients.  Pour the milk into a 2 cup measuring cup and add vinegar.  Milk will begin to curdle a bit.  Voila– fake buttermilk!  Pour milk mixture into the dry ingredients, stirring just until dough begins to pull away from the side of the bowl.

Biscuits (1)

Turn dough out onto a floured surface and knead 15 times.  Shape dough into a rectangle and roll it to 1-inch thickness.  Pat edges smooth with your fingers, and cut into squares with a pizza cutter.  Brush excess flour off biscuits and place them on an ungreased baking sheet.   Bake until edges begin to brown, about 13-15 minutes.  Serve hot.

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  1. Brilliant! Thank you for answering the question, “What’ll I put with tonight’s salad?” and for the technique. In the past, I’ve always resorted to drop biscuits to avoid having to cut them out, re-roll, etc. But square biscuits! Wonderful!

  2. I love biscuits! Thank you for this recipe.

  3. Definitely going to try these tomorrow. Thanks!

  4. Thanks for posting this today as I was wondering what to fix for dinner (payday and grocery shopping are still a couple days away), but this gave me the idea for ham and egg biscuit sandwiches, which are sure to be a hit.

  5. I love biscuits and these look yummy. Can’t wait to try them.
    Thanks for the recipe!

  6. Update: my 8-yr. old daughter made these tonight. Her only question for me was, “Mama? When it says roll them, do I use a rolling pin or do I roll them up?” which I thought was cute. THESE WERE WONDERFUL. She used soft white wheat, and they turned out so fluffy and delicious….much better than ANY I’ve made! These are going into regular circulation in this house! Thank you again.

  7. Is this the same recipe as in your $75 a week book?

  8. I love your biscuit recipe! It is a favorite with sausage gravy around here… 🙂

  9. Great idea! I love your biscuit recipe (and so does everyone that I feed them to).

  10. These look yummy! Any recommendations on using whole wheat flour in these? Of the 4 1/2 cups of flour, I was thinking to maybe just do half whole wheat to experiment? Thoughts?

    • I think half whole wheat would probably work fine. The thing that I wouldn’t mess with is the grated butter. That is really the key to this recipe.

    • My daughter used all whole wheat (pastry wheat…soft white wheat) when she made them, and they were scrumptious. That’s our experience!

  11. Stephanie says:

    Oh Mary, you are a genius! Why have I never grated butter before??? I’ve been making scratch biscuits for years, but as my family grows and our needs increase, I find myself making double and triple batch. And that pastry cutter gets awfully tiring on a huge biscuit batch. Thank you for that inspired shortcut! I think we’re having square biscuits very soon.

  12. YAY! I am going to use your recipe with this one
    so I can skip the fridge biscuits. Thanks!

  13. I made these this morning… DELISH!! Love the rectangle/ pizza cutter tip! I used half wheat and they are still wonderfully fluffy. Thanks, Mary!

  14. How do you eat these amazing things in moderation?! Made them tonight and they were snarfed up so fast!! Thanks for such an amazing recipe!


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