Grandma's Blue Ribbon Winning Old Fashioned Fluffy Dinner Biscuits

Blue Ribbon Extra Fluffy Baking Powder Biscuits

Plus an Everyday Water Biscuit for the Simple Suppers

If there’s one recipe every homestead kitchen should keep close at hand, it’s a good biscuit — and today I’m sharing two.

The first is my Extra Fluffy Baking Powder Biscuit, a light, layered, and downright fabulous biscuit that rises high and melts in your mouth. It’s perfect beside your morning eggs, your Sunday roast, or as a quick snack with butter and jam. It’s the kind of biscuit that turns a simple meal into something special.

The second biscuit in this video is its humble cousin — a hearty, water-based biscuit made with just flour, water, and any oil you’ve got on hand. It’s denser and more rustic, the kind of biscuit you whip up when milk’s low, the pantry’s quiet, and supper’s on the stove. Both have their place, and both come out beautifully when made with care.

🥣 Ingredients for the Blue Ribbon Extra Fluffy Biscuit

5 cups all-purpose flour (plus extra for dusting)

2 Tbsp baking powder (optional: add 2 Tbsp cornstarch)
OR instead of baking powder, use:

4 tsp cream of tartar

2 tsp baking soda

2 Tbsp cornstarch

1 tsp salt

2–4 Tbsp sugar (optional, but it boosts flavor and browning)

1 cup (1 stick) cold unsalted butter — or any shortening/fat you prefer

2 cups cold milk + 1 Tbsp raw apple cider vinegar (stir together to make a quick buttermilk)

🧈 Optional: 2 Tbsp melted butter for brushing after baking

🥄 Instructions

Preheat:
Set your oven to 450°F (232°C).

Mix the dry:
In a large bowl, whisk together the flour, baking powder (or substitute mix), baking soda, salt, and sugar.

Cut in the fat:
Use a pastry cutter, fork, or your fingertips to blend the butter (or shortening/lard) until the mixture looks like coarse crumbs. You’ll want some small, visible bits left — they’re what make the biscuits flaky.

Add the milk:
Pour in your cold milk and vinegar mixture. Stir gently with a fork or wooden spoon until the dough just comes together. Avoid overmixing — that’s the secret to tender biscuits.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ½ inch thick.

Cut and place:
Use a floured biscuit cutter or glass to cut straight down — no twisting. Arrange them close together on a baking sheet for soft sides, or give them a bit of space for crisp edges.

Bake:
Bake for 12–15 minutes, until tall, golden, and fragrant.

Finish:
If you like, brush the tops with melted butter right out of the oven. Serve warm with butter, jam, honey, or a good ladle of gravy.

Two biscuits, two personalities — one soft and cloud-like, one sturdy and simple. Whether you’re setting the table for Sunday dinner or just need a little something to go with your coffee, you’ll have the right biscuit for the moment.