Baking Powder Biscuits
I still remember the first time I pulled a tray of golden, tender baking powder biscuits from the oven — the crust crackled, the centers were pillowy, and they disappeared before I could butter them all. These are the classic quick biscuits that rely on baking powder instead of yeast or buttermilk, perfect when you want fresh, warm biscuits without an overnight plan. They’re fast, forgiving, and exactly the kind of thing to make on a rainy weekend morning or to accompany a hearty weeknight stew. If you like simple pantry baking that delivers on comfort, this recipe is for you — and if you want a lighter, flakier take later, try a similar riff like angel biscuits for inspiration.
What makes this recipe special
These biscuits are the no-fuss, everyday version of Southern favorites. With just five ingredients and a short bake time, they’re the kind of recipe you can memorize and rely on when company drops by or when you want to elevate a plain bowl of soup. They’re also budget-friendly: pantry staples plus a quarter-cup of butter make a lot of delicious returns.
“A simple mix and quick bake — my go-to for weeknight dinners. Flaky edges, soft middle, and ready in under 20 minutes.” — home cook review
Preparing Baking Powder Biscuits
Before you get started, here’s a quick rundown of how this recipe comes together so you know what to expect:
- Dry ingredients are mixed to distribute the leavening evenly.
- Cold butter is cut into the flour to create small pockets that steam and make lift.
- Milk brings the dough together; minimal stirring prevents toughness.
- Minimal kneading and a 1/2-inch roll keep the biscuits soft and tender.
- Quick high-heat baking gives them a crisp top and a tender interior.
This overview helps you move through the steps with confidence and avoid common pitfalls like overworking the dough.
Gather these items
- 2 cups all-purpose flour (swap up to half for whole wheat for a nuttier flavor; reduce to 1 3/4 cups if using denser flours)
- 1 tablespoon baking powder (ensure it’s fresh for proper rise)
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, cold (or use vegetable shortening for flakier layers)
- 3/4 cup milk (whole milk gives the best tenderness; for dairy-free, use unsweetened plant milk and add 1 tablespoon vegetable oil)
Notes: measure flour by spooning it into the cup and leveling with a knife for the best texture. If you’re curious about related biscuit styles, check out this baked French dip biscuits idea for a sandwich-ready twist: baked French dip biscuits.
How to prepare it
- Preheat the oven to 450°F (230°C). Line a baking sheet or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cut the cold butter into the dry ingredients using a pastry cutter, two knives, or your fingertips until the mixture looks like coarse crumbs with pea-sized pieces.
- Pour in the milk and stir gently with a fork or wooden spoon until the dough just comes together; it will be slightly shaggy and sticky.
- Turn the dough onto a lightly floured surface and fold it over itself a few times — no more than 4 to 6 folds — to bring it into a cohesive shape.
- Pat or roll the dough to about 1/2 inch thick. Press straight down with a biscuit cutter; do not twist the cutter (twisting seals the edges and inhibits rise).
- Place the rounds on the prepared baking sheet, leaving a little space between them. Bake for 10–12 minutes until the tops are golden brown and the bottoms are set.
- Remove from the oven and serve warm. They’re excellent with butter, honey, gravy, or alongside soups and stews.
Best ways to enjoy it
Serve these biscuits warm and straight from the oven. They’re classic with:
- Sausage gravy for a hearty breakfast.
- A ladle of hot stew or chili to soak up juices.
- Butter and honey for a simple treat.
- Split and filled with ham, egg, and cheese for a breakfast sandwich.
For a brunch spread, arrange biscuits on a platter with butter, preserves, and a savory pot such as the biscuits-and-gravy hashbrown casserole for a crowd-pleasing table: biscuits and gravy hashbrown casserole.
How to store & freeze
Short-term: Store cooled biscuits in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F (175°C) oven for 5–8 minutes — this refreshes the crust without drying the interior.
Refrigeration: Not necessary for short storage; it can dry them faster.
Freezing: Freeze cooled biscuits in a single layer on a sheet tray. Once solid, transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for about 12–15 minutes, or thaw overnight in the fridge and reheat 8–10 minutes.
Food safety: always cool biscuits completely before storing to avoid condensation that can promote mold.
Pro chef tips
- Keep the butter cold: large pea-sized butter pieces give better lift than fully grated butter.
- Don’t overwork the dough: minimal folding and gentle handling keep biscuits tender.
- High oven temperature is key: 450°F creates quick steam and a golden crust.
- If you like taller biscuits, stack two cut rounds on top of each other before baking.
- For extra flavor, brush tops with melted butter right out of the oven and sprinkle a little flaky salt.
Creative twists
- Cheesy herb: fold 1/2 cup grated cheddar and 1 tablespoon chopped chives into the dry mix.
- Garlic-parmesan: brush with garlic butter after baking and sprinkle with grated Parmesan.
- Sweet cinnamon: add 1–2 tablespoons sugar and a teaspoon cinnamon to the dough; serve with honey butter.
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it; texture will vary.
- Buttermilk version: replace milk with buttermilk and reduce baking powder to 2 teaspoons, or add 1/2 teaspoon baking soda for tang and tenderness.
Your questions answered
Q: How long does this recipe take from start to finish?
A: About 20–25 minutes total: 10–12 minutes active prep and 10–12 minutes baking.
Q: Can I use frozen butter?
A: No — frozen butter is too hard to cut in. Use very cold butter straight from the fridge; if it softens, chill briefly before cutting into the flour.
Q: Why didn’t my biscuits rise much?
A: Common causes are old baking powder, overworking the dough, or smearing the cutter when cutting (twisting). Check the baking powder date and handle dough gently.
Q: Can I make these ahead and reheat?
A: Yes. Bake, cool completely, then freeze or store at room temp for up to 2 days. Reheat in a 350°F oven for best texture.
Q: Are these biscuits vegan-friendly?
A: The base recipe is not, but you can swap the butter for a solid vegan shortening and use unsweetened plant milk plus 1 tablespoon neutral oil; texture will be slightly different.
Conclusion
These baking powder biscuits are a reliable, quick bake that delivers warm, tender results with minimal fuss — ideal for busy mornings or when you want a comforting side in under 30 minutes. For additional techniques and variations, see this detailed guide to Easy Homemade Biscuits – Sugar Spun Run and a classic take on the same method at Betty Crocker’s Baking Powder Biscuits.
Baking Powder Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can swap up to half for whole wheat; reduce to 1 3/4 cups if using denser flours.
- 1 tablespoon baking powder Ensure it’s fresh for proper rise.
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, cold Can use vegetable shortening for flakier layers.
- 3/4 cup milk Whole milk gives the best tenderness; for dairy-free, use unsweetened plant milk and add 1 tablespoon vegetable oil.
Instructions
Preparation
- Preheat the oven to 450°F (230°C) and line a baking sheet.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour in the milk and stir gently until the dough just comes together; it will be slightly shaggy and sticky.
- Turn the dough onto a lightly floured surface and fold it over itself 4 to 6 times to form a cohesive shape.
- Pat or roll the dough to about 1/2 inch thick and cut with a biscuit cutter, pressing straight down.
- Place the rounds on the prepared baking sheet, leaving space between them, and bake for 10 to 12 minutes until golden brown.
- Serve warm, excellent with butter, honey, or alongside soups and stews.
