I Tried a 1930s Biscuit Recipe and It Felt Like Stepping Into My Grandma’s Kitchen

Published on September 24, 2025

When I think of fair food, my mind usually goes to corn dogs, funnel cakes, and fried Oreos. Biscuits? Not so much. That’s why my interest was piqued when I stumbled across a century-old recipe for Fancy Baking Powder Biscuits from The Big E, the Eastern States Exposition in West Springfield, Massachusetts—a 17-day celebration of food, farming, and New England traditions. This year, the fair is honoring Helen Storrow, the philanthropist and preservationist who helped shape its home cooking programs and championed simple, farm-to-table recipes. And that seemed like reason enough to revisit a piece of fairground history with an afternoon of biscuit baking. Here’s how it went.

How to Make Baking Powder Biscuits

One of the things I love most about vintage recipes is how short and to the point they are. This one is no different. Here, you’ll need just five simple ingredients and a few minutes to mix them together.

1. Sift 2 cups flour, 1 tsp. salt, and 4 tsp. baking powder into a mixing bowl. This helps make the biscuits light and fluffy.
2. Cut in 4 Tbsp. of shortening using two knives. (It’s implied that you’ll want the mixture to resemble coarse crumbs—remember small chunks of shortening create flakiness.)
3. Add ½ to ¾ cup of milk and mix lightly and quickly, then knead a little on a lightly floured surface. Pat the dough to about one-inch thickness and cut into rounds.
4. Place biscuits in a slightly greased baking pan and bake in a very hot 500ºF for 10 to 15 minutes, depending on the size of the biscuits.

What Makes These Biscuits Special?

These biscuits aren’t just easy, delicious, and budget-friendly—they’re part of The Big E’s culinary heritage. Helen Storrow envisioned recipes like this as a way to teach simple kitchen skills while connecting fairgoers to community, tradition, and local food. Storrowton Village, a recreated New England village on the fairgrounds, still hosts heritage cooking demonstrations and Farm-to-Table programming, keeping Storrow’s legacy alive for visitors today. Baking these biscuits is a way to appreciate a little piece of that history.

Tips for Making Fancy Baking Powder Biscuits

• The recipe calls for just a quick mix, so don’t overwork it. Too much kneading can make the biscuits tough instead of tender.
• Make sure your shortening is cold. That ensures those little pockets of air that will make your biscuits rise beautifully.
• When cutting rounds, press straight down instead of twisting the cutter. Twisting can seal the edges and prevent the biscuit from rising properly.
• Keep an eye on the oven and start checking at 10 minutes. Once the tops are golden and a little springy, they’re ready to go.

The Verdict on The Big E’s Biscuits

I’d absolutely make these homemade biscuits again. They were rich, golden, and fluffy, and the effort was minimal—no extra trips to the store or fancy gadgets required. And there’s something comforting about a recipe that’s stayed simple for decades, proof that a few pantry staples and a hot oven are all you really need to create something completely satisfying.