Baking Powder Biscuits


Baking Powder BiscuitsBaking Powder Biscuits are one of my favorite types of quick bread.  I love the light, flaky texture.  I love them hot or cold.  And I love that I can have them on the table in about 20 minutes.  They’re delicious for breakfast served up with butter, honey, and jam or smothered with gravy, they make a tasty ham and cheese sandwich for lunch, and are yummy served alongside chicken or soup for dinner.  There are so many possibilities for these little quick bread wonders.

This is a classic biscuit that’s easy to make and they rise beautifully with the “required” split through the center. I’ve been making this particular recipe from my Betty Crocker cookbook for longer than I can remember and I’ve never had a failed batch.  Really the only rules for biscuit making are to not over-flour or over-handle the dough.  I like using my pastry cloth because it eliminates the need for re-flouring the dough between patting it out.  If you’re using flour on a counter-top just make sure not to add in too much flour when re-working the dough and to just handle it enough to be able to pat it out again.

Homemade Baking Powder Biscuits

Baking Powder Biscuits

Yield: 8-9 biscuits

Baking Powder Biscuits


  • 1/2 cup shortening
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk


  1. Heat oven to 450 degrees.
  2. Cut the shortening into the flour, sugar, baking powder, and salt with a pastry blender until the mixture resembles fine crumbs.
  3. Stir in the milk until the dough leaves the side of the bowl ~ it will be soft and sticky.
  4. Turn the dough onto a lightly floured surface {I use a floured pastry cloth}. Dust a bit of flour over the top of the dough and lightly knead the dough, adding just enough flour until it's no longer sticky,
  5. Pat out the dough 1/2 inch thick.
  6. Cut with a 2-1/2 inch round cutter {or a glass}.
  7. Place on an ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
  8. Bake until golden brown, about 10-12 minutes.
  9. Immediately remove from the cookie sheet.


To make buttermilk biscuits, substitute buttermilk for the milk. I also sometimes use half & half or heavy whipping cream to give my biscuits a bit of a different texture and flavor.


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2 Responses to Baking Powder Biscuits

  1. Maria June 13, 2014 at 1:14 pm #

    These look so light and flaky! The perfect biscuits! They look wonderful!

  2. Diane Balch June 17, 2014 at 12:10 pm #

    These biscuits are classic. I need to get my baker husband to make them for us. PInned. Thanks for sharing them with us on foodie friday.

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