Go Back Email Link
–+ servings
Print

Baking Powder Biscuits

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.
Course Appetizer, Breakfast, Brunch
Cuisine American, Southern
Keyword Baking Powder Biscuits, Biscuits, Buttermilk Biscuits, Southern Style Biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 199kcal
Author Emma J. Watling

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

Serving: 1g | Calories: 199kcal