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Baking Powder Biscuits
Golden-brown on the outside and incredibly tender within, these classic biscuits bring warmth to any table. You'll only need simple pantry staples like flour, cold butter, and milk to build the dough. Since there's no yeast involved, you don't have to wait for long rising times. They bake up tall with a beautifully flaky crumb that's practically begging for a pat of butter and a spoonful of jam. Whether you're serving them alongside a hearty weekend breakfast or a savory evening stew, this straightforward method guarantees reliable results.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 cups all-purpose or whole wheat flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup shortening or cold butter, cut into 8 pieces
- ¾ cup milk
Instructions
- 1Preheat the oven to 450°F. Whisk the flour, sugar, baking powder, and salt together in a medium bowl.
- 2Work the cold butter or shortening into the dry ingredients using a pastry blender or a fork until the mixture resembles coarse sand. Ensure the fat is thoroughly incorporated to create a tender, flaky crumb.
- 3Pour in the milk and stir gently just until the dough pulls away from the sides of the bowl. The dough will feel soft and slightly sticky at this stage. Don't overmix, or the biscuits will turn out tough.
- 4Turn the dough out onto a lightly floured work surface and gently knead it about ten times. Pat or roll the dough into an even layer half an inch thick, then punch out rounds using a floured 2- to 2 1/4-inch biscuit cutter.
- 5Arrange the cut dough rounds on an ungreased baking sheet. Space them an inch apart if you prefer crusty edges, or place them close together so they touch for softer sides.
- 6Bake for 10 to 12 minutes until the tops turn a rich golden brown. Transfer the hot biscuits to a wire rack right away to cool slightly before serving.
Notes
- Buttermilk variation: Decrease the baking powder to 2 teaspoons and add 1/4 teaspoon of baking soda to the dry ingredients. Swap the regular milk for buttermilk, adding a splash more than 3/4 cup if it's very thick.
- Drop biscuits: Grease your baking sheet and increase the milk to 1 full cup. Scoop the wetter dough by the spoonful onto the pan, leaving 2 inches of space between each mound.
- Texture tip: Place the biscuits touching each other on the baking sheet for soft edges, or space them an inch apart for a crustier exterior.
- Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.