Biscuits Supreme

Biscuits Supreme are the textbook American biscuit: tender, flaky, tall, and ready in 20 minutes from the moment you reach for the flour. The recipe leans on a generous four teaspoons of baking powder plus a half teaspoon of cream of tartar, which doubles down on the leavening for an exceptional rise that lives up to the “Supreme” name.

The cream of tartar is the move that separates these from a basic baking powder biscuit. The added acid sharpens the chemical leavening reaction, producing more bubbles and a taller, lighter biscuit. It also adds a subtle tang reminiscent of buttermilk biscuits without needing actual buttermilk.

The technique that matters most is the light touch. Cut the shortening in until the mixture looks like coarse crumbs, not a smooth paste; those flour-coated fat pockets are what create the flaky layers. Add the milk all at once and stir just until the dough holds together. Knead 10 to 12 strokes only; over-kneading develops gluten and produces tough biscuits.

Pro Tips

• Use cold shortening, not room temperature; cold fat stays in distinct pieces and creates flaky layers.
• Press the dough cutter straight down without twisting; twisting seals the edges and stops the biscuits from rising tall.
• Place biscuits with sides touching on the pan for soft sides and a higher rise; spaced apart for crisp edges all around.
• Bake at the full 450°F (230°C); a hot oven gives the steam-and-rise the biscuits need before the structure sets.

Variations

• Fold ½ cup of dried cranberries, blueberries, or raisins into the dough before kneading as the recipe note suggests.
• Substitute butter for the shortening for richer flavor; the texture will be slightly less flaky.
• Brush the tops with melted butter and sprinkle with cinnamon sugar before baking for a sweeter biscuit.