Total Time
Prep 15 mins
Cook 15 mins

If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy.


  1. Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
  2. beat eggs and milk with fork and mix with dry ingredients.
  3. mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
  4. roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
  5. bake in 450 degree preheated oven for 15 to 18 minutes.
  6. remove from oven and let cool 5 minutes then place on cooling rack. .  .
Most Helpful

Really wonderful biscuits. This was the first time that I added an egg to my biscuits (and I've made a lot of biscuits in my time) and it does add a more rich taste. I made 12 of these for Easter dinner and the 4 people at the table were 3 short of wiping out the entire dozen. I think that for my own taste I might not add the Splenda next time but my 3 guys thought they were perfect as written. Their opinions, ease of preparation and their lovely outcome are plenty to rate this with the full 5 stars.

Annacia April 09, 2012

I've been experimenting with biscuit recipes for a while, and could never get them quite right, but THESE are outstanding! They rise nice and high, light and fluffy without being too dense. Perfect texture and taste. A must try!

6hungryboys July 28, 2011

Not bad. I'd never used a biscuit recipe with eggs. Didn't have butter flavored Crisco so I used half butter/half regular Crisco. Otherwise, followed exactly. Biscuits rose up high. Not really "light and fluffy" but very good with butter and honey!

Jubie November 16, 2015