• Preparation Time 20 minutes
  • Baking Time 15 minutes
  • Makes About 18 biscuits
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup All Vegetable Shortening
  • 1 cup buttermilk

Serving Size: About 18 biscuits


Serving Size: About 18 biscuits

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Combine flour, baking powder, salt and baking soda in large mixing bowl.
  • Cut in shortening with pastry blender or two knives until mixture is crumbly.
  • Add buttermilk, all at once to dry ingredients, stirring with a fork until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead gently 8 to 10 times.
  • Roll or pat dough to ¾” (2 cm) thickness. Cut with floured 1¾” (4 cm) round cutter. Place on prepared baking sheet close together for soft-sided biscuits or 1” (2.5 cm) apart for crusty-sided biscuits.
  • Bake in preheated oven for 12 to 15 minutes, or until light golden. Serve warm with butter and your favourite Smucker’s® Jam or Jelly.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top