Baking Powder Biscuits
Fluffy, high-rise and easy to make Southern-style biscuits– a staple that’s better homemade than store-bought. Perfect feature at breakfast or addition to any Sunday dinner. This recipe makes 8 biscuits. Vegetarian.
A friend recently asked if I had a “plain biscuit recipe” on here. I thought about it and responded “No. And it’s funny because I have several things that go with biscuits…” I have a recipe for vegetarian white gravy and a recipe for apple butter and a lot of soups… but not the biscuit recipe itself.
So, here you go! And whether you are a vegetarian like me ( hey!) and you want something to pair with your vegetarian white gravy or you just like good biscuits, this recipe will hopefully help you. Because let’s face it, good biscuits go with everything! I’ve included step by step photos, too, just in case 🙂
These Baking Powder Biscuits:
- have a high rise + are great for sandwiches
- are flavorful but not heavy or dense
- are super easy to make!
- use fresh ingredients you have on hand
So enjoy this basic recipe, friends! And be sure to let me know all the things you plan to eat alongside these biscuits 🙂
Baking Powder Biscuits
- 2 cups AP flour
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cane sugar
- 5 tbsp cold butter, cubed
- 1 cup milk whole, 1% or 2%
- 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.
- Drop dough onto a large, well-floured surface. Knead dough 10-12 times, rotating and/or flipping dough each time. Form to approximately 1 inch thick.
- Using a 2 or 2.5 inch round cutter, cut biscuits straight down and do not twist cutter. Reform and cut scraps 1-2 more times to finish dough.
- Place biscuits on ungreased pan 2 inches apart. Bake on 425° F for 12-14 minutes until golden brown.
- Enjoy immediately (best) or store on the counter in an airtight container for up to 2 days. Wrap in a damp paper towel to reheat in the microwave.
- You may not need the full 1 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
- Twisting the cutter prevents biscuits from rising all the way because it “seals” the edges.
- You can expect to get 5 biscuits on the first form, 2 on the 2nd form, and 1 more on the final run. The final biscuit is not usually as ‘pretty’ but still tastes great!
Have a great Thanksgiving, everyone! Hope you enjoy the time with family, friends, or yourselves 🙂 And of course, hopefully you’ll have something good to eat! (ahem, maybe these biscuits 😉 )