Baking Powder Biscuits

Fluffy, high-rise and easy to make Southern-style biscuits. Serve with Vegetarian White Gravy for breakfast, or pair with apple butter and fixins’ for any Sunday dinner. Makes 8 to 10.

Buttermilk biscuits are a staple for good meal! Keep this easy recipe on hand for whenever you want a fresh, homemade biscuit with breakfast, brunch, or supper.

Homemade Biscuits are Perfect For:

  • breakfast sandwiches (bacon, sausage, egg, etc.)
  • enjoying homemade apple butter or jam
  • Quick dinners – buttermilk biscuits take about 20 minutes to make, start to finish.
  • Serving with vegetables (like green beans and potatoes) or soup.

Baking Powder Biscuits

Emma J. Watling
Southern-style biscuits– easy to make and a staple to any meal. Fluffy, high rise, and perfect for biscuit sandwiches. This recipe makes 8 to 10 biscuits.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Breakfast, Brunch
Cuisine American, Southern
Servings 8
Calories 199 kcal


  • 2 cups AP flour plus more for the surface
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cane sugar
  • 5 Tablespoons cold butter, cubed
  • 1 cup buttermilk see below


  • Preheat oven to 425° F and set aside a large cookie sheet.
  • In a large bowl, whisk together flour, baking powder, salt and sugar.
  • Using a pastry cutter or two forks, cut in the cold butter. Combine with dry ingredients until mixture is crumbly and resembles cornmeal, with pea-sized clumps. Keep the butter as cold as possible and avoid heating or melting.
  • Slowly pour in the milk and stir with a fork until a shaggy dough comes together. By floured hand, knead the dough 2 to 3 times to form into a ball.
  • Drop dough onto a large, well-floured surface. Knead dough 10 to 12 times, rotating and/or flipping dough each time. Pat down to approximately 1 inch thick.
  • Using a 2 or 2.5 inch round cutter, cut biscuits straight down (do not twist cutter). Place biscuits on ungreased pan 2 inches apart.
  • Reform and cut scraps, kneading gently, 1 to 2 more times to finish dough.
  • Bake on 425° F for 12 to 14 minutes until golden brown.
  • Enjoy immediately (best) or store on the counter in an airtight container for up to 2 days.


  • You may not need the full cup of milk (depending on altitude, humidity, type of flour, etc.) you may only need 3/4 cup to get the right consistency of dough
  • Use a well-floured surface and floured hands for best results, but brush away any excess flour from the bottoms before baking.
To Freeze: let biscuits cool completely, then freeze in a single layer in a freezer bag for up to 2 months. Reheat in a 350 degree oven for about 10 minutes, until warmed through. 
To make these vegan: use soy milk or thickened oat milk and plant-based butter or veg. shortening. As with dairy butter, the trick is to keep the fats cold–so keeping the shortening or plant butter cold after cubing is still important.
Regular Whole milk can also be used in this recipe– buttermilk makes them a little fluffier and lighter, but plain milk work well, too!
*Recipe adapted from: Kraft Baking Powder Biscuits


Serving: 1gCalories: 199kcal
Keyword Baking Powder Biscuits, Biscuits, Buttermilk Biscuits, Southern Style Biscuits
Tried this recipe?Let us know how it was!

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