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There’s just something about simple baking soda biscuits that are just so delicious.
They are very similar to a classic baking powder biscuit recipe. Not only are they light and airy, but they are so simple to make, you’ll never want the dough from a can again.
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Watch Me Make These Baking Soda Biscuits:
This recipe makes 10-12 biscuits, depending upon the size of your biscuits.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
These old-fashioned buttermilk biscuits are ready in a jiffy, perfect for dipping in heavy sausage gravy or mopping up runny eggs on a big, All-American breakfast plate.
2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup buttermilk (see note)
Preheat the oven to 425 degrees F.
Sift the flour then measure it to yield 2 cups. Sift it again with the baking soda and salt into a mixing bowl.
Add the shortening and using a pastry cutter or fork, work the shortening into the flour to form a crumbly dough.
Make a well in the center of the dough and pour in most of the buttermilk (reserve a couple of tablespoons). Stir the mixture to form a soft dough. If needed, add the remaining buttermilk to form a soft dough.
Place the biscuit dough on a lightly floured work surface. Sprinkle the top of the dough lightly with flour. Knead the dough 5 or 6 times, no more.
Pat the dough out into a 1/2-inch thick round. Cut the dough with round biscuit cutters and place on an ungreased baking sheet.
Place the biscuits in the oven and bake at 425 degrees F for 12-15 minutes or until lightly browned.
Remove from the oven and let cool on a wire rack.
If you do not have buttermilk, you can make sour milk by adding 4 tablespoons vinegar to 3/4 cup of milk.
This is a classic no-fail recipe to make the Best Baking Powder Biscuits, passed down from generation to generation. These are flaky and buttery. Actually, one of the first things I ever baked as a kid!
Easy Baking Powder Biscuits
This biscuit recipe is fantastic when paired with a warm comforting main dish like Classic Chili Con Carne or Taco Chili. I also love this recipe with various soups like Three Cheese Broccoli Soup or a Creamy Potato Soup.
If you took home economics in middle school, do you recall the very first thing you ever made in that class?
Taking this class and thus the meals in the class wasn’t the first time I ever cooked per say, since I’d helped my Mom in the kitchen for years prior.
Yet, this class in middle school was the first time I made a recipe without Mom by my side, and her kitchen tools laid all around. I think it was a form of reality smacking me in the butt to be honest.
I needed to cook in life and I had to learn to cook anywhere. I guess thats what this class is for.
The very first thing I made in this class was Baking Powder Biscuits. The recipe is from an old coiled book from parents of kids years prior, with the school logo on the cover.
To give this person full credit, I’ll say: Thanks Jane.
I do love this book, all those tried and trues from various families. Passed down from the unknown, like the best kept secrets all in one coiled book.
I think of this time and that book every time I make these biscuits, a time of learning. Hey Ma, look at me now!
How do you make homemade fluffy biscuits?
The answer to how to make fluffy biscuits is to follow this simple recipe, of course! The first part is finding that perfect recipe, and it’s this one right here.
All you need are these few biscuit ingredients:
- Baking Powder
This Easy Baking Powder Biscuits recipe is just that. I actually made the perfect batch on my very first try years ago, its no-fail.
Since then, this recipe is still made often – a favourite of mine. Simple, SO FLAKY, and buttery good. I find them so much better than the Red Lobster Biscuits mix you can buy in stores.
Easy enough for a teen, but great enough to be my one and only biscuit recipe from then on. They made the best fresh biscuits ever, I simply adore this easy biscuit recipe.
How to reheat biscuits
It only goes without saying, you’re going to have some leftover biscuits to enjoy at a later time. You’ll want them warm and moist later as well. So how do you reheat biscuits to avoid them being soggy or dry? There are a couple of different ways to do that.
In a Microwave: Place biscuits on a plate or in a microwave safe container. Cover or wrap them with a damp paper towel or a moist towel and reheat until warm. This gives them moisture and prevent drying.
How to Reheat Biscuits in the Oven: On a baking sheet with parchment paper, bake your biscuits for 5 minutes at 350 degrees F. When warm, take them out and brush with butter.
In a toaster oven: You can also reheat biscuits by cutting them like a bagel and placing them in a toaster or toaster oven. This way they are warm and also crispy!
And yes, I still bring out that very same coiled book of recipes when I make delicious Biscuits.
Though I know the recipe by heart, I don’t want to risk missing an ingredient. Plus I just love pulling out this book.
Because this recipe? Perfection just as it is.
As I said, I make Baking Powder Biscuits most often with my Classic Chili. In fact if you head over to the chili recipe, you can see the biscuits in the corner of the photo.
This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 5 tablespoons shortening
- ¾ cup milk
- Step 1
Preheat oven to 450 degrees F (230 degrees C).
In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
Reviews ( 272 )
Most helpful positive review
This recipe is excellent. It’s very easy to make and doesn’t take a lot of time. The only change I made was doubling the amount of baking powder. The biscuits turned out really fluffly and made an excellent addition to the meal. They even tasted great the next day.
Most helpful critical review
3.5 stars. Easy, quick, but lack flavor. Don’t over work dough.
- 5 star values:
This recipe is excellent. It’s very easy to make and doesn’t take a lot of time. The only change I made was doubling the amount of baking powder. The biscuits turned out really fluffly and made an excellent addition to the meal. They even tasted great the next day.
my fiance’s family is from the south and he asked me if i could make biscuits. i tried thid recipe, and he said they were just like his grandmothers! this recipe is very easy. dont get scared that these biscuits are lumpy, they are supposed to be! delicious!
I’ve been up since 4:30 this morning and figured what the hay. I’ll try to make biscuits for breakfast. My mom used to make the best biscuits in the whole world. Well, these are almost as great and “stupid” easy to make. They take very little time to make. I didn’t have any shortening so I used butter instead. worked out great. I brushed the tops with melted butter also. They rose up real nice. Next time I’m going to try with the shortening. I’ll let you know how that goes.
I gave this recipe a 5 star rating because they are easy to make and taste great, they came out crusty on the outside with a soft inside, yum. The only thing I changed was that I didn’t dip them in melted shortening. Overall, they were a hit at my Thanksgiving table.
Very good! This made a perfect dough. Very easy to work with and the taste was perfection! Thanks! PS reduced salt to 1/2 tsp. and used margarine instead of shortening.
I had no problems with this recipe! The biscuits were light and fluffy, and were wonderfully crisp on the outside. I personally prefer lighter biscuits, so I reduced the baking time by one minute, and they came out perfectly. I had some leftover feta in the fridge, so I mixed some of it into one of the biscuits, and that also turned out well. I definitely recommend this recipe! Quick and delicious
Easy to make, but pan is extremely hot. So don’t let kids touch it, or take it out of the oven. (The heat goes through most hotmittens) Doesn’t take long to make and is easy to clean-up after. Tastes like buttermilk biscits.
this is a wonderful recipe ! The taste is great! My family really enjoyed it . Thanks so much Jodeen for sharing it with everyone ! 🙂
im in culinary school and instead of dipping them in the shortening we grade the shortening with a cheese grader and mix it into the dough so when it bakes it has an even amount of shortening and it comes out moist and another good thing is to add chesse and if u want to make red lobster bisciuts but dont have the money just take some garlic fresh or powder doesnt matter a decent amount of putter a chop up some parsely, melt it in a pot let it cool and get a little hard and as soon as they come out the oven take a pastry brush annd brush the mixture over the top so the butter mixture melts and you have your red lobster cheese biscuits dont be stingy with the cheese either
While not my favorite biscuit (I tend to prefer buttermilk biscuits) this is a decent biscuit nonetheless. Not that I had any problem using shortening, but I used butter instead – mainly because I already conveniently had a 5 T. stick cut in the fridge. Grating that with a box grater into the flour mixture made this come together lickety-split. I did find I had to add a little extra milk to make the dough come together. I did not dip the biscuits in melted shortening. Rather, I brushed them with melted butter once they were hot out of the oven. Both butter and the right amount of salt resulted in good flavor, and I really loved the sort of crispy/crunchy bottoms. Nice and soft, but perhaps not as fluffy as they could have been.
Exactly what I was looking for! No-screwing-around plain old breakfast biscuits. and really good ones, at that. Hey, I love an orange-scented twice-sifted fancy-pants gourmet biscuit as much as the next girl, but sometimes you just have to get back to the basics – and this is it. I made these half an hour ago, and they have been eaten with just butter, whipped honey-margarine, grape jelly, actual honey, and with a sausage patty for a sandwich. all delicious. They are light, fluffy, soft inside and just awesome. I made mine with unsalted butter (and left the salt as written, but probably should have increased a tad), 1 full Tbsp of baking powder, and did not dip the biscuits AND! I didn’t realize we were out of milk, so I used a powdered buttermilk product with water per their instructions. These were perfectly done at just 13 minutes, so check at 10 and then watch closely – biscuits turn color very rapidly at the end. FYI, these were not the layered flaky style of biscuit, although I did knead at least 20 turns. I’ll try the butter-flavored shortening sometime to see what that does differently. Give these a try!! Now get off my computer so I can go eat more biscuits. 😀
HEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.
PLACE flour, baking powder and salt into large bowl. Stir until well blended. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add milk, stirring with fork just until flour is moistened.
TURN dough onto lightly floured surface. Shape into ball, handling dough as little as possible. Roll into an 8-inch circle using lightly floured rolling pin. Fold in half. Repeat 3 to 5 times. Roll dough into an 8-inch square. Cut using a floured 2-inch biscuit cutter. For crisper biscuits, place on prepared baking sheet 1-inch apart. For softer biscuits, arrange so edges almost touch. Reroll scraps to cut remaining biscuits.
BAKE 8 to 12 minutes or until golden brown.
BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk.
CHEESE BISCUITS: Stir 1 cup shredded Cheddar cheese into flour-shortening mixture before adding milk.
DROP BISCUITS: Increase milk to 1 1/4 cups. Drop dough by rounded tablespoonfuls onto prepared baking sheets.
Serving Size (1 biscuit), Calories 130 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat g), Cholesterol mg, Sodium 190mg, Total Carbohydrate 15g (Dietary Fiber g, Sugars 1g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
Let’s face it – it’s impossible to resist a mile-high warm biscuit! These easy to make biscuits can be cut out, or you can make a drop biscuit if you are in a time crunch. You don’t even need a rolling pin.
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Ingredients needed for easy biscuits:
Making homemade biscuits is simple and the ingredients are so basic. No need to ever use canned biscuits again!
- All-purpose flour
- Baking Powder
How to make fluffy baking powder biscuits
When making easy tender fluffy biscuits there are a few quick important tips to keep in mind:
- Use a light gentle touch with your ingredients. Biscuits, as well as quick breads, benefit from minimal mixing.
- Make sure all ingredients are SUPER cold. I like to whisk my dry ingredients together, chop the butter into small pieces, add to the bowl and then pop the bowl in the freezer for 10-minutes before proceeding.
- Preheat oven to 425° F and be sure your oven rack is in the middle position for even baking.
- Whisk the dry ingredients together – flour, baking powder, sugar, and salt.
- Add the very cold butter pieces in and cut them into the dough with a pastry cutter, or 2 table knives, until just combined. Look for coarse pea-sized crumbs.
- Pour in the cold milk and mix with a fork just until the dry ingredients are moistened and combined.
- Turn the dough out onto a lightly floured work surface and knead a few times to ensure that the dough sticks together.
- Pat the dough into a round, about 3/4″ thick. No need to use a rolling pin as that can flatten the dough too much.
- Cut biscuits into 3″ rounds or squares with a floured biscuit cutter.
- Push cutter straight down and then back up and do not twist.
- Gather any scraps, gently pat together again and cut remaining biscuits.
- Place on baking sheet about 1″ apart.
- Bake about 14-17 minutes or until biscuits are nicely browned.
- Remove from pan and let cool on an oven rack for a few minutes.
- Store any leftovers in an airtight container for up to 2 days at room temperature.
How to make sure your biscuits are fluffy:
- Cutting the butter into small pieces before adding to the flour mixture helps avoid overmixing. Overmixing the dough will result in tough biscuits.
- The easiest way to cut in the butter without overmixing is to use a pastry blender or two table knives. The heat from your hands can start melting the butter, so avoid mixing with your hands. The dough should be mixed but still a little shaggy.
- The goal is to keep the butter very cold up until the time the biscuits hit the oven. Ice-cold pieces of butter incorporate into the flour more evenly, improving the dough’s flavor and texture.
- Butter creates steam as it melts in the oven and then the melting butter expands between the layers of dough. This creates pockets of air, yielding a fluffy, flaky biscuit. You should see small pieces of butter in your dough before it bakes.
- Since salt will be added to the flour it’s a good idea to use unsalted butter for these biscuits.
Make sure your baking powder is fresh for fluffy biscuits
Most breads, biscuits, quick breads, cakes, and many cookies rely on chemical leavening such as baking powder or baking soda which is essential for the baking “rise”.
Nearly all baking powders are ‘double-acting’ meaning they react twice: once by producing carbon dioxide bubbles in the batter when liquid is added and again in the heat of the oven.
Make sure yours is still fresh for the tallest biscuits. Baking powder is magical for homemade baking powder biscuits.
Tips for making the best fluffy biscuits:
- Gently mix everything
- Lightly flour the cutting board, your hands, and biscuit cutter for best no-stick results
- Pat the biscuit dough gently into a round that is 3/4″ thick with your hands instead of a rolling pin
- If you don’t have a biscuit cutter just pat dough into a square and cut into squares or triangles with a floured sharp knife
- Press straight down with the cutter and DON’T twist. Twisting the cutter seals the dough on the sides and inhibits the rise.
Serving Baking Powder Biscuits
The traditional way to serve biscuits is with good salted butter, jam, or flavorful compound butter, such as our Orange Honey Butter or our savory Garlic Chive Butter
Making Shortcake Biscuits
This recipe works great for summer strawberry shortcake biscuits with a few added ingredients.
- Add 1 teaspoon vanilla to the milk before adding to flour mixture
- Brush tops of biscuits with a mixture of 1 teaspoon sugar dissolved in 1 teaspoon milk before baking to add sweetness to the top crust
Ideas for add-ins:
These biscuits are perfect for adding in other flavors. Be sure everything is finely chopped or shredded to ensure the biscuits still rise evenly. Add in at the end of the mixing step.
There are many times when you simply don’t want to make a full batch of biscuits. This delicious and quick recipe makes just a few tasty, fresh-from-the-oven biscuits in less than 30 minutes. Even if you are just dabbling in baking, you will find that this recipe is a breeze. It’s the perfect biscuit recipe for beginners.
Click Play to See This Baking Powder Biscuits for Two Recipe Come Together
The small-batch recipe is perfect for a family of two or if you’re eating alone and want a good home-cooked meal. They are great to serve with any dinner and they make quick work of breakfast favorites like biscuits and gravy.
This recipe is almost as easy as those canned biscuits you can buy at the store, yet they taste much better.
1 cup all-purpose flour , sifted
1/2 teaspoon salt
1/2 tablespoon unsalted butter , softened
Steps to Make It
Gather the ingredients.
Preheat the oven to 400 F and grease a baking sheet.
Mix the flour, baking powder, and salt in a medium-size bowl.
Work in the butter and shortening with a fork.
Slowly mix in the milk until a soft dough is formed. Mix the dough by hand with a large wooden or plastic spoon. The dough is too stiff for most electric mixers and it's likely that you'll burn out the motor. Also, your biscuits should not be mixed until the dough is perfectly smooth. A few lumps are actually a good thing in this type of dough, so don't stress about getting it perfect.
Turn the dough out onto a floured board.
Pat the dough down until it is about 1/2 inch thick.
Cut the dough into four to five equal-sized biscuits and place them on the greased pan.
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients come together. Once they’re baked, serve them warm and let their aroma invite everyone to the table.
- 4 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 2 cups heavy cream
- Step 1
Preheat oven to 400 degrees. Whisk flour, baking powder, sugar, and salt in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add cream; stir until dough just comes together (it will be sticky).
Transfer to a lightly floured work surface, and with floured fingers, pat dough to a 1-inch thickness. Cut out rounds with a 2 1/2-inch cutter, cutting as close together as possible.
Space about 2 inches apart on a baking sheet lined with parchment. Bake until lightly browned, about 20 minutes. Transfer sheet to a wire rack; let biscuits cool 5 minutes before serving.
Place biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush tops of biscuits with cream. Bake, rotating sheet halfway through, until biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.
Herb Biscuit Variation
Finely chop and then mix together a variety of fresh herbs — such as rosemary, oregano, thyme, parsley, and chives — to yield 4 tablespoons. Add herbs to butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe.
Tender, light, and flaky gluten free baking powder biscuits have a secret ingredient that also makes this recipe unbelievably easy. They’ll have everyone asking if they’re “really” gluten free!
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Your search for the perfect gluten free biscuits is over. I know that sounds like a tall order, but I promise you these biscuits don’t disappoint! They are fluffy and soft and rise beautifully.
When we began eating gluten free 6 years ago, I was making 2 batches of everything: one gluten free, and one with regular wheat flour (anyone been there, done that?) After a while I realized that just wouldn’t work because it was time consuming and too hard to avoid cross contamination with wheat flour in the house.
We gave all our flour away to family and neighbors and set out to make recipes that even the gluten eating kids would love. This Gluten Free Baking Powder Biscuits recipe was perfected just before we made the switch, and the kids begged me to make these over the gluten-filled kind! (looking for more biscuit recipes? Check out our new 4-Ingredient Easy Gluten Free Biscuits!)
We tried many a biscuit recipe, and many a variation, before coming up with this one. There are a lot of gluten free versions that are just like regular biscuit recipes and we just didn’t feel like they turned out quite the same. Enter this unique recipe for gluten free baking powder biscuits!
We were looking for a biscuit that, in addition to being gluten free, was also tender, light and flaky – without a gritty texture and dense structure. The secret to making gluten free biscuits without a grainy texture is (shhh! don’t tell) melting the butter. That means you whisk up the wet ingredients, add the dry, mix it all together with a fork, fold over a few times, cut, and bake. Easy peasy, right?
We know it’s a baking chemistry no-no, but you’ve got to trust us on this one – it works! While the melted butter makes for a soft, non-gritty texture, the plain seltzer water lends a beautiful, high rise. These biscuits are low maintenance, meaning you don’t have to work nearly as hard for them as you should (bonus much. )
Here’s another secret step: You’ll notice the dough will still be fairly sticky, as you can see below. Keeping the dough sticky and coating it in flour keeps the gluten free biscuits soft and tender instead of hard and grainy. I use the same technique with my crescent rolls.
You might be asking, Which gluten free flours work well with this recipe? Well, we’re glad you asked! ? Because Gluten free biscuits are very delicate and require just the right flour, We strongly recommend using Cup4Cup. We realize you may or may not have these in your pantry, but it’s worth the extra effort and cost of keeping a bag on hand for those times when you want a truly good gluten free biscuit!
While GF Jules and Better Batter are fantastic flour blends for most recipes, their higher starch content doesn’t work well in this recipe. We have also tested this recipe with Bob’s Red Mill and Grandpa’s Kitchen, and while we also love these and use them in other recipes, they don’t work with this particular recipe.
Baking powder biscuits are light, tender, flaky and so delicious. For me they conjure up thoughts of being at Grandma’s house in her large farmhouse-style kitchen. When she pulled out a big tray of fresh, homemade baking powder biscuits from her oven, we kids could hardly wait to get our hands on those soft golden biscuits. We’d slather them with a pat of butter. As it melted deep into the mouth-watering biscuit we’d drizzle on a bit of honey or spread some jelly on top. Mmmm…baking powder biscuits are so darn scrumptious!
Luckily, baking powder biscuits are super quick and easy to make! I’ll bet that right now in your fridge and pantry you have all or most of the ingredients you’ll need to make a batch of these flaky beauties. I promise you, within 30 minutes you’ll go from an empty mixing bowl sitting on your countertop to a fresh batch of homemade baking powder biscuits pulled straight from your oven. So let’s get down to it.
These are all the ingredients you’ll need to make baking powder biscuits from scratch:
- Butter, softened
- All-purpose flour
- Granulated sugar
- Baking powder
- Sea salt,
- Milk (2% or whole)
This baking powder biscuit recipe yields 8 large biscuits. When I make a batch I’ll usually double the recipe. Begin by adjusting your oven rack to the middle position. Preheat your oven to 425 degrees. In the bowl of a stand mixer, add in the cube of room-temperature butter, flour, baking powder, sugar, and salt. Mix on low speed until the butter has been cut into the dry ingredients and everything is well combined.
Add in the milk. Mix briefly – just until the dough comes together. The dough for these baking powder biscuits will be a little bit sticky but very easy to handle. Transfer the dough to a lightly-floured cutting board or pastry board. Knead the dough about 12-15 times. With your hands, pat the dough into a one-inch thick circle or rectangle, depending on the shape of your biscuit cutter.
If you’d like, use a rolling pin to just briefly even out the dough. With a biscuit cutter or the rim of a large drinking glass, cut out 10 biscuits. Place the baking powder biscuits on an un-greased cookie sheet. Because the dough doesn’t spread, the biscuits can be placed fairly close together on the baking tray.
Bake for 12-15 minutes or until your baking powder biscuits have risen up and become lightly golden on top, and are completely done in the middle.
For a tender, flaky biscuit don’t over bake them. I’ll usually come over to the oven at the 10-minute mark, put on the oven light and check on things. Sometimes I’ll open the oven and rotate the baking tray just to make sure all of my baking powder biscuits are browning evenly.
Delicious homemade baking powder biscuits are so easy to make from scratch. They taste 10 times better than a tube of biscuits from the refrigerated section of your local market. You’ll love having the peace of mind knowing exactly what ingredients are in the biscuits you’re feeding your family.
Warm, fresh baking powder biscuits slathered in butter are the ultimate comfort food. With this fabulous old-fashioned biscuit recipe, you and your family can now enjoy fluffy, tender restaurant-style biscuits any day of the week. And they’re the perfect traditional biscuits for Thanksgiving dinner, Christmas dinner, and Easter.
Here’s one last close-up of these light and flaky baking powder biscuits. They’re patiently waiting to be pulled in half with your fingertips and then lavishly buttered up! For breakfast or tea time these biscuits are even more scrumptious when the pat of butter is followed up with a light drizzle of organic honey from a honey bear (yes, I love those cute little containers!), or a bit of good-quality blueberry jam.
Now just look at this mouth-watering baking powder biscuit I’m about to enjoy, all dolled up with butter and jam. I’m telling you right now, this biscuit tastes just as yummy as it looks!
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Homemade Baking Powder Biscuits > SHOP THIS POST
I love that you can make a scrumptious batch of baking powder biscuits without a whole lot of fancy kitchen tools. Although I use a KitchenAid stand mixer to make my dough, you can absolutely have the same perfect results using a standard mixing bowl, wooden spoon, and a traditional pastry blender to cut the butter into the dry ingredients. One simple, essential kitchen tool that I use all the time, and which I highly recommend because it provides fantastic even baking that I can count on, is my lovely USA baking tray.
Until I tried these biscuits, my biscuit experience had been far from satisfying. In fact, biscuits were not something that I ever would have chosen to eat. But when my husband’s Aunt Norma made these Baking Powder Biscuits for us, I couldn’t get enough!
These are, by far, THE BEST biscuits I have ever eaten! They are soft and fluffy and are so good that we can’t even keep them in the house beyond baking day. You’ll want to eat them with everything and I mean EVERYTHING!
This easy Baking Powder Biscuit is made with shortening, no butter and bake up super soft and fluffy. They are the BEST biscuits you’ll ever try! I have been meaning to share this recipe for a while now but I have my usual problem – too many great recipes and not enough time!
This another one of those recipes that has been around for many generations. I’m so grateful to Aunt Norma for sharing this gem with me so I can pass it on for generations to come. This was my husband’s grandma’s homemade biscuit recipe (Grandma Gilson) and probably the grandma before her.
There are a lot of biscuit recipes out there, but not all of them have been around this long. There is just something that’s so comforting and reassuring about cooking the very same things, with the exact same ingredients, that generations before you were cooking nearly 100 years ago! This was being made by Grandma Gilson back in the 1930’s and ’40’s and it’s still amazing. My Date Nut Loaf is another one of those recipes; a recipe that has been passed on through my family for many generations.
Baking Powder is Magic
I see why Kraft Canada calls their baking powder Magic Baking Powder; baking powder really is magical! Before baking powder was invented in the mid 1800’s your options were fairly limited. You could use yeast but if you didn’t want that flavor of fermentation, there weren’t many alternatives, aside from Pearlash. Pearlash was a purified form of potash but it’s preparation was very time-consuming. These days we take baking powder for granted, but the introduction of baking powder was revolutionary in minimizing the time and labor required to make bread goods. And it led to the creation of new types of cakes, cookies, biscuits, and other baking. You can read more about the history of baking powder HERE.
For this recipe, you’ll need:
- baking powder
- all-purpose flour
- cream of tartar – see substitutions below
- white granulated sugar
- shortening – you can substitute lard
?What is Cream of Tartar?
This biscuit recipe calls for cream of tartar, which technically, is an acid—specifically, tartaric acid. It’s a byproduct of wine production; the residue left on the barrels. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. You can read more about that You can read more about cream of tartar HERE.
?Substitutes for Cream of Tartar
Cream of Tartar is something that I have always kept in my pantry. Although it’s pretty old skool there’s quite a few baked recipes that still call for it and since I like to make a lot of vintage recipes, I find myself using it on a semi-regular basis. I do recommend following this recipe exactly to get this effect, but if you don’t have cream of tartar, no need to worry. You can find simple substitutions for Cream of Tartar HERE.
- After you make the dough, roll it out on floured board.
- Roll to ½ and inch.
These simple biscuits are great on their own, with jam, Aunt Norma’s Homemade Chili, Hamburger Soup, Slow Cooker Beef Stew Recipe (with whiskey) or Slow Cooker Chicken Stew. My daughter even likes to use these biscuits instead of bread for sandwiches.
Even if you don’t think you’re a biscuit lover (like I used to think) give these baking powder biscuits a try because they will definitely make one out of you!
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Making these baking powder biscuits isn’t hard. All it takes is a light hand with the flour, shortening, and milk. You don’t even need a biscuit cutter–a drinking glass with do. They’re old-fashioned as can be and we couldn’t be happier about that.
In our book, there are two types of biscuits. The ethereally airy, flaky, unimaginably decadent cream biscuit that just sort of disintegrates the moment you deign to eat it. And the splendidly sturdy and versatile baking powder biscuit, which isn’t quite as lofty as cream biscuits but is remarkably tender and makes an able accompaniment to anything you want to slather or stack upon it, whether butter or jam or eggs or bacon or fried chicken.–Renee Schettler Rossi
Baking Powder Biscuits
12 to 14 servings
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- ▢ 1 teaspoon butter
- ▢ 2 cups all-purpose flour plus more for the work surface
- ▢ 1 tablespoon baking powder
- ▢ 1 teaspoon salt
- ▢ 1/3 cup vegetable shortening chilled
- ▢ 1 cup whole milk
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Recipe Testers’ Reviews
We loved these biscuits. They had good flavor and were absolutely gorgeous—impressively tall, white inside, and golden on top and bottom. They were tall and fluffy with layers like you usually only see in canned biscuits. I often make biscuits from scratch and these compared very favorably to my favorite recipe.
The biscuits came together quickly and easily but the dough was wet more than sticky and required a lot of flour on the counter for the kneading stage. I baked my biscuits a little apart so they would have crispier sides. I will be making these again, perhaps with butter instead of shortening next time.
From start to eating warm biscuits, it was 35 minutes of very easy prep and a short bake time. I don’t think these are what may people think of, when they imagine pulling warm biscuits out of the oven at 7:30 in the morning on a Saturday. I definitely don’t!
As a result, they don’t have a complex flavor but if you’re looking for a warm, fluffy, homemade carb to accompany breakfast or brunch, that’s dead easy (and fast) to put together, this is your recipe. A silver lining of them being so neutral in flavor is that they can be a vehicle for just about anything—butter and jam, smoked salmon, eggs, or even vegemite (a very popular bread topping in my house).
I live in the northeast where it’s cold, which means lots of soups and stews in the winter. I had already started a pot of vegetable soup when I saw this recipe and thought biscuits would go well with the soup for dinner. Once the shortening was chilled, the dough was easy to throw together and, start to finish, took less than an hour. The biscuits were not as fluffy as the picture shows but had a nice flavor and texture.
When I patted the dough to a 9-inch circle the dough was less than 1/2 thick. I used a 3″ biscuit cutter which yielded 12. I would make this again patting the dough to a smaller circle for a thicker biscuit.
Light and fluffy and quick to put together, these biscuits would be great with stew, a pot of chili or with breakfast. I think subbing in buttermilk would add a nice flavor. I made them Sunday and on Tuesday were still really good and tender.
Originally published February 13, 2021
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No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. It also ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery richness.
9 ounces all-purpose flour , such as Gold Medal (about 2 cups, spooned; 255g
1/2 ounce sugar (about 1 tablespoon; 15g)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ( 6 g ) Diamond Crystal kosher salt ; for table salt, use about half as much by volume or the same weight
4 ounces cold unsalted butter , cut into 1/2-inch cubes (about 8 tablespoons; 110g)
9 ounces plain yogurt , straight from the fridge (about 1 cup plus 2 tablespoons; 255g), see note
Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our guide to baking in a hot kitchen before getting started; the specifics are focused on pie dough, but the overall principles are true of biscuits as well.
Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.
Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing; until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a lightly floured surface.
With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.
Bake until the biscuits are well-risen and golden brown, about 20 minutes. Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired, whether alongside soups and stews or split for shortcake or breakfast sandwiches. Leftovers can be stored up to a week in an airtight container; to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown, then serve with jam.
This recipe works best with plain, unsweetened, unstrained yogurts that include nothing but cultured milk in the ingredients list. Strained yogurts like Greek yogurt, or those that include thickeners, gums, and stabilizers, can produce biscuits with a gummy texture.
Ya know, one of the bestest things about this spiffy baking blog is that I finally have an excuse to rip-roar through the myriad of goodies I have always wanted to bake but never had a chance to.
These tasty buggers are awesome. And when I mean awesome, I mean, well, awesome. Light and fluffy. Buttery sweet. Pillowy soft and delicately crunchy. Angelic little clouds of perfection.
|I’m already feeling the need to make more of these.|
Yes, these do look vaguely familiar, right? Because this recipe comes from Elizabeth Alston’s* Biscuits and Scones cookbook, the same book as those dreamy Currant Scones.
Ok. So these nummy nuggets of joy are pure happiness in a triangle. Or circle, should you use a round cutter.* And they come together faster than it takes to preheat an oven. They are so easy. SO easy. And!
Before you know it, you’re in lil’ biscuit heaven.
These are utterly outstanding with a schmear of butter, or blob of jam, or whatever folks put on biscuits, or even as biscuits for gravy I imagine. Or just plain shoved directly in your face. Have I done the latter?
I’mma not gonna share any dark secrets around these here parts people, ahem.
Toss the dry ingredients in a bowl.
|alt=”baking powder biscuit ingredients in a bowl” width=”700″ height=”467″ />|
|Everyone in the pool!|
Add your butter and cut it into the flour with your fingers or a pastry cutter.
|A-yup, there’s the butter all cut into the flour.|
…..If you remember back to the scones, I had tinkered with the idea of trying a new pasty cutter.* Henceforth, purchased. My knuckles have thanked me profusely.
All right, once you’ve got that butter good and cut into the flour mix, pour on the milk (you can also use buttermilk here if you’d like but the one time I did, the biscuits were not as good, in my opinion anyway.
A little tougher in fact and no, they didn’t result in a flaky buttermilk biscuit either. But feel free to try it.).
|Here’s after the milk is mixed in, pretty clumpy.|
Stir everything around with a fork until things get shaggy and clumpy, then dump the bowl contents onto a lightly floured surface.
Bring the dough together with a few quick and easy kneads, nothing major here.
Now, you can either flatten the whole piece and use a round cutter or chop the dough in half, flattening each into about a six inch round, then slice into six sweet lil’ triangles. Personally, I opt triangles: no waste.
|Half the dough flattened into a lil’ round, waiting to be all that it can be.|
|Ready to get baked! Let’s go, mama’s hungry!|
Bake time is a brief twelve to fourteen minutes and ta da!, glorious, delectable biscuits in mere moments.
Why one would ever consider a store-bought tube filled with chemicals, Iiiiiiiii dunno. Ok I do know, convenience is grand, but seriously, start to finish, these take less time than driving to the store and back and are waaayyyy tastier. No joke.
A quick search for “biscuits” on the Garden & Gun website yields thirteen pages of results—recipes for buttermilk biscuits, beaten biscuits, drop biscuits, sweet potato biscuits, bacon fat biscuits, spicy chile-cheese biscuits, you name it. Where biscuits are concerned, we thought we’d seen it all—or close to it. Then earlier this month the food writer, recipe developer, and Atlanta-based biscuit queen Erika Council tweeted a picture of her great-grandmother’s edge-on biscuit-baking method. Like the majority of her followers, our curiosity was piqued. The early July post now has more than 500 comments and 2,700 likes. “I didn’t think no one had seen this method before,” Council says. “I’m actually blown away by the response.”
photo: Andrew Thomas Lee
Her family’s no-waste technique requires rolling out the dough and placing it onto a baking sheet before punching out the biscuit rounds. Then, instead of tossing the excess dough, which can make for tough biscuits if it’s remolded and baked, you leave it right there, surrounding the biscuits, throughout the baking process. Once the cooked biscuits have cooled slightly, just pull away the scraps. “Anyone who’s still living in Goldsboro [North Carolina], who was living during my great-grandmother’s time, remembers her for her cooking—for her biscuits,” Council says. “But it was my Uncle Bobby who made them for us when we were kids. The adults would get the actual biscuits and the kids would get the scraps, which was fine with us.” Those curved scrap pieces make sopping up the last of the sausage gravy that much easier. And if you’re worried about the rise, don’t be. “I’ve never seen this method prevent rising,” Council says. Though her Uncle Bobby used this technique when making baking soda biscuits (see recipe below), Council says it works well with most standard biscuit recipes.
photo: Courtesy of Erika Council
In Atlanta, Council’s biscuits (she prefers a baking powder version) have developed a passionate following thanks to her regular Saturday morning Bomb Biscuit pop-ups hosted at pitmaster Bryan Furman’s B’s Cracklin’ BBQ. A fire claimed the restaurant in early 2019, and until the pop-ups resume, her catering business has helped keep the biscuit-loving masses fed. But since we’re all staying home more and more these days, you’re probably not road-tripping to Atlanta for breakfast. To help you out, we caught up with Council, who shared a few of her favorite biscuit-making tips and tricks—along with some Bomb Biscuit news.
COVID-19 has hit folks in the restaurant business particularly hard. How has it affected Bomb Biscuits?
With COVID, the catering business sort of went away, so I launched the Biscuit Box. Right now, the boxes are available for delivery and pick-up in Atlanta. Our most popular box is our buttermilk box, which comes with six buttermilk biscuits and homemade seasonal jam. We have a vegan box and we’re working on a gluten-free one, too.
Rise and shine ✨
A post shared by Atlanta’s Biscuit Pop-up (@bombbiscuitatl) on May 15, 2020 at 6:33am PDT
Will they be available outside Atlanta anytime soon?
I’m working on the process that would allow me to ship them. Hoping to be able to ship by September.
Until then maybe you can help us brush up on our biscuit basics. Have you always loved making biscuits? Or was it a passion you developed later in life?
I’ve always loved to eat them. They’re probably my favorite thing.
I’ve heard you say before that you were strongly influenced by both of your grandmothers. Your father’s mother, Mildred Council, better known as Mama Dip, started the popular Chapel Hill restaurant by the same name. Did you learn to make biscuits from them?
I actually spent the most time with my maternal grandmother—the one that’s not famous—and she made biscuits all the time. Of course, my paternal grandmother did too, but my granny Geraldine, she made them with me most often. It wasn’t that she sat down and taught me though, really. I mean, I helped, and I saw, and I picked up the process. It wasn’t a step one, step two, step three situation. My granny developed Alzheimer’s later, and I think I really started making them more to be connected to her, the more she deteriorated. I’d gone into a different profession than a lot of people in my family—a lot of my family is in the restaurant business—and I went to school for computer science. And sometimes with the stress of corporate America I needed a relief. It slowly developed into what it is now.
Okay, let’s get biscuit making…butter versus lard? Do you lean one way or the other?
If you can get leaf lard, I mean, I think that’s the best. Leaf lard, which is rendered pork fat from a certain area of the pig, just gives biscuits—and pie crust—that light flaky texture that I like. It’s different than the conventional lard you find in the store that’s normally been processed. On my maternal side, my great-grandmother is related to Adam Scott, of the original Scott’s barbecue in Eastern North Carolina, and all of her biscuits revolved around leaf lard, because she could get it so easily.
But that’s harder to for the average baker to get their hands on. Right?
Yeah. I rarely use lard in my biscuits now. Growing up most biscuits [we made] were half shortening—Crisco, basically—and butter, because butter was more expensive. Today, butter is my go-to.
Cast-iron skillet or sheet pan for baking?
For mass production, of course you have to use sheet pans. At home though, I like to use a skillet, and I always heat the skillet first. It’s an old trick.
My grandma used to make baking powder biscuits quite often, and this was the recipe she used – she always used lard or shortening in her biscuits.
I hadn’t made them in a few years, but when I made Dandelion Jelly, I knew right away I would be making a batch of biscuits to go with it.:)
These can be made very quickly with basic ingredients and enjoyed straight from the oven.
- 2 cups all purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup margarine, butter, shortening, or lard
- 3/4 cup milk
Preheat oven to 450F. Combine dry ingredients.
Cut in margarine using pastry cutter or 2 butter knives until mixture resembles coarse meal.
Add milk all at once and combine using a fork until dough comes together.
Turn out and knead 10 – 15 times, don’t overwork the dough.
Pat dough out to 1/2″ thickness and use a cutter or top of a 2″ glass dipped in flour to cut into biscuits.
Place on ungreased baking sheet, 12 per sheet. Brush tops with milk for a golden coloring.
Bake for 10 minutes.
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posted by Fizzgig on April 18, 2015
I think if I had to choose a last meal, baking powder biscuits might be included. I can’t have gluten or dairy and after a couple years of searching for a decent recipe I decided to just try the simple recipe off the back of Rumford’s baking powder. I subbed the flour for a cup for cup gluten free mix and swapped the butter for a dairy free alternative. Let me tell you, it tasted exactly like I remember, I couldn’t believe it. Face palm for not trying THAT sooner. D’oh.
Your recipe is pretty close to identical, amount of baking powder aside (you should give 3 tbsp a try next time, just for fun.) 🙂
posted by Fizzgig on April 18, 2015
Ok, so.. it’s bedtime.. and I’m clearly tired.. Rumford is rude and instead of stating 1 tbsp on their recipe, they say 3 tsp. (IDENTICAL!) I can only imagine the explosion that would occur with 3 times the amount! Please ignore my sleepy bad memory from my first comments last sentence ^^^^^^^.
posted by Yogurt Hydro on April 18, 2015
Hahaha! Thanks for the laugh – and the substitution ideas!
posted by Sandra Watts on May 28, 2015
Biscuits are my downfall. I love them!
posted by YogurtHydro on June 19, 2015
I understand lol. I’m lucky Kevin eats most of them before I have the chance.;)
posted by stayupgetdown on June 15, 2015
These biscuits are to die for! yum! Will definitely make one. 😀
posted by YogurtHydro on June 19, 2015
I love them hot out of the oven with butter and jam…Yum.:)
posted by Alina Conn on June 15, 2015
My husband and children love biscuits. I will most definitely have to try this recipe this coming weekend.
posted by YogurtHydro on June 19, 2015
I made 2 batches last time. Kevin brought home a couple of hungry construction workers that evening, and they beelined to these biscuits lol. They inhaled them.:) I was glad I made the extra batch!
posted by Linda Manns Linneman on June 23, 2015
These look so good. They also sound fairly easy to make. Thank you so much for sharing this recipe
posted by YogurtHydro on June 27, 2015
Thanks Linda.:) They’re easy enough that you won’t need a recipe once you’ve done it a couple times.:)
posted by Mai Tran on June 24, 2015
What an easy recipe for breakfast! Thanks for sharing. Must taste with butter.
posted by YogurtHydro on June 27, 2015
Oh yes, still warm from the oven with melted butter..yum!
posted by Kristin K on June 26, 2015
These baking powder biscuits look absolutely delish. Thanks for the recipe…gonna try it out!
posted by johnhutchens1 on August 1, 2015
these sound great. My wife made dandelion jelly so I will make these to go with her jelly
posted by YogurtHydro on August 6, 2015
These are great with dandelion jelly – they are so simple, but delicious.
posted by Starla B on November 21, 2015
Those look and sound delicious. I can’t imagine being able to make my own biscuits.. Lol. I have never tried! Especially with fresh jelly- yum!
posted by YogurtHydro on November 27, 2015
These are dead easy Starla, perfect for a beginner!:)
posted by alicia szemon on November 26, 2015
i love any kind of biscuits! i will have to try these ones
posted by Linda Manns Linneman on February 25, 2016
I love biscuits. These sound so good and easy to make. Thank you so much for sharing
Biscuits didn’t make frequent appearances on our table when I was a child. No, we were more of a grocery store bakery Italian bread family — always purchased fresh that day with a crusty outside and a soft, airy inside.
Since I wasn’t a fan of the crusty outside, I would tear out the insides of the bread, roll it into a doughy ball and eat it that way. Odd, I know, but it was the way I enjoyed it.
Don’t worry, I don’t eat bread that way anymore. Just can’t get away with that at 31.
This isn’t about my bread eating habits though. We’re here to talk biscuits. Though I didn’t eat them much as I child, I actually love them and make them often in the winter. Delicate, fluffy biscuits are a dream.
Still, I’m picky about my biscuits. While I love Cream Biscuits and my special layered Whole Wheat Biscuits, I’ve looked down on Baking Powder Biscuits because they seemed to be denser, heavier biscuits that are dry and boring. That’s the way they had always turned out when I made them. But it turns out that I have been missing out. It’s all in the recipe (isn’t that always the case?). In this instance, I turned to a classic.
Awhile back, I bought a box of old recipes and cookbooks on eBay. I have a slight obsession with vintage cookbooks and recipes, so when I saw this set I had to have it. The recipes — a lot from the 20s, 30s and 40s — are an amazing look at how people used to cook.
This weekend, I was looking through them and came across the 1926 Watkins Cook Book, a small book of recipes by The J.R. Watkins Company. The company made (actually they still make) all sorts of baking items including baking powder (among many other things).
While I was leafing through it, the recipe for Baking Powder Biscuits jumped out at me.
These biscuits are amazing — light and fluffy with a slightly crisp, crumbly exterior. My version is adapted from the original and updated for modern cooking.
While the original recipe didn’t specify a cooking temperature, I tested a couple of temperatures to find out what worked best — it ended up being a mix of lower, slow cooking and a broiling finish. I also traded in the shortening that the original recipe called for, using butter instead, and added a brush of butter on the top before broiling, which is just biscuit magic.
The buttery top changes these from a fluffy biscuit to a heavenly one.
Making these is simple. You need only a few basic ingredients. You probably have everything for these in your kitchen right now. (Not pictured: Milk)
And a few tools. Note: I didn’t use the biscuit cutter pictured when I made these — it was too big. A smaller 2-inch biscuit cutter is necessary for these.
First, you sift together the dry ingredients.
Then you cut in the butter.
Add the milk and stir until the dough comes together. Turn it out onto a floured board and knead it a bit.
Roll it out until it’s 1/2-inch thick. Then cut the biscuits with a 2-inch cutter. Or a jelly jar, as I did. Be sure to press down and pull up on the cutter (or jar) without turning it. This ensures that the sides remain lose and willing to rise.
Transfer them from the cutting board to a baking sheet lined with parchment or nonstick aluminum foil. Then you bake them. Once they are just about starting to color, you brush them with butter and broil them for a minute or two more. They end up a perfect golden color with amazing inner and outer texture.
All in all, the making of these takes about 10 minutes (really. I made them twice today to make sure I had the time, temperature and method just right). You have time to whip up biscuits in 10 minutes, right?
“Certainly no bread in America has been more popular over a longer time than baking powder biscuits. In fact, in many homes they were baked three times a day in great quantities, and were eaten hot, with butter and honey or preserves, along with every meal. Nowadays ready-to-bake biscuits that come packaged in tubes have taken the place of the homemade, but few commercial brands are as good as a well-made biscuit, which should be made quickly and handled as little as possible.”
- 2 cups sifted all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 3/4 cup milk
- Additional melted butter for dipping
Preheat oven to 450ºF.
Add baking powder and salt to the sifted flour, and sift again into a mixing bowl. Work in the butter with your fingers (or two knives or a heavy fork) until it is the consistency of cornmeal. Add milk and stir into the dough just enough to make the particles cling together. (It should be a very, very soft dough.) Turn onto a floured surface and knead for about 1 minute. Then either pat or roll out to a 3/4-inch thickness.
Cut out the biscuits into rounds or squares, according to your taste. Dip each in the melted butter and arrange on an ungreased cookie sheet or pan. If you want them crisp all around, place them far apart; for fluffier biscuits, place close together. Bake for 12 to 15 minutes, or until the tops are golden.
These basic baking powder biscuits make a nice small batch, perfect for a quick side with some homemade soup or stew. They are great for dipping in creamy soups such as instant pot cauliflower soup.
They are tender, buttery and flaky. Unlike baking in the oven, these air fryer biscuits are ready in just 9 minutes.
They use simple pantry ingredients and can easily be dressed up by adding a handful of cheddar cheese, some fresh herbs or chopped ham.
These simple baking powder biscuits are made with only 5 ingredients.
- Baking powder
One – Mix the dry ingredients in a medium size bowl, then cut the cold butter into the dry ingredients with a pastry blender or fork until it resembles coarse crumbs.
Two – Add the milk and stir just until combined, you should end up with a shaggy dough.
Three – Turn the dough out onto a floured counter top or pastry mat and press the dough out until it is about half and inch thick. Fold the dough in half and press out again, repeating this process 3 or 4 times. This is what will give you the flaky layers.
Cut the dough into 4 rounds, then gather the scraps up and pressing out again to cut the remaining 2 biscuits. I usually roll the last few scraps together for one last, misshapen biscuit.
Four – Place the biscuits into the air fryer basket and then cook at 350 degrees for 9 minutes until golden brown.
Pro Tip – If you want to line the basket with parchment paper for easier clean up you can. Be sure to use parchment paper with holes that has been designed to allow air circulation in the air fryer and do not add during the pre-heat stage. The parchment paper must be weighed down or it can cause a fire hazard.
Yes you can. Add the cheese after you have cut-in the butter, but before you add the milk.
These biscuits should keep a couple of days in an airtight container or ziplock bag at room temperature. You can also freeze them and they should last several months.