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Aunt Ida's Extra-Rich Biscuits

Aunt Ida’s Extra-Rich Biscuits
12 votes, 4.08 avg. rating (81% score)

Yield: 12 large or 18 small biscuits

Alice Perron, of Bien Fait Fruitcakes in Greensboro, Vermont, is no mean cook, but she defers to her aunt Ida when it comes to making these extra-rich biscuits.


  • 2-1/4 cups all-purpose flour
  • 1 tablespoon sugar (optional)
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 beaten egg
  • 2/3 cup milk


1. Heat the oven to 425 degrees F. Thoroughly combine the dry ingredients.

2. Cut in the butter until it resembles small peas. Beat the egg with the milk and stir it in just until all the flour is dampened.

3. Turn the dough onto a floured board and knead 2 or 3 times, then roll out 1/2 to 3/4 inch thick and cut with a sharp cutter. Re-roll scraps or just bake as is (scraps will be lighter textured than re-rolled biscuits).

4. Place biscuits, well separated, on an ungreased baking sheet and bake until risen and nicely browned, about 15 to 20 minutes.

Updated Sunday, April 21st, 2002
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7 Responses to Aunt Ida’s Extra-Rich Biscuits

  1. Anonymous November 1, 2002 at 9:13 pm #

    I loved it.

  2. Anonymous January 20, 2004 at 10:16 pm #

    Wonderful, just wonderful

  3. Anonymous February 23, 2004 at 8:26 pm #


  4. Anonymous January 18, 2005 at 2:08 pm #

    Need to put info for diabetics and those on restricted salt diet.

  5. Anonymous January 18, 2005 at 2:36 pm #

    Loved it!!! Stick-to-your-ribs kind of food.

  6. Karen Wofford January 15, 2006 at 12:57 am #

    Good comfort food

  7. Anonymous February 23, 2009 at 7:56 pm #

    I made a single batch of these yesterday afternoon and by evening I’d made another double batch. It’s the best biscuit recipe I’ve ever had, they’re just delicioso~!!!!!!!! My family loved them with biscuits and gravy and just plain!

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