Classic Easy Baking Powder Biscuits
These Classic Easy Baking Powder Biscuits are flaky, buttery, and quick to make, perfect for elevating weeknight dinners or weekend brunches.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled Or use 2 cups self-rising flour and omit baking powder/salt.
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons granulated sugar Optional, for slight sweetness.
Wet Ingredients
- 6 tablespoons unsalted butter, very cold, cut into small cubes
- 3/4 cup milk or buttermilk Buttermilk yields tangier, taller biscuits.
- 1–2 tablespoons melted butter For brushing on top before serving.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Place a baking sheet or 9-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add cold butter cubes. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Pour in the milk or buttermilk and stir with a fork until the dough just comes together. Avoid overmixing.
- Turn dough onto a lightly floured surface. Fold it over itself 3–4 times to create layers, then pat to about 1-inch thick.
- Use a 2.5-inch biscuit cutter pressed straight down to cut biscuits. Re-roll scraps quickly and cut again.
Baking
- Place biscuits close together on the preheated baking sheet or skillet, leaving a little space between the tops.
- Bake for 12–15 minutes until tops are golden and bottoms are set. Rotate the pan halfway if your oven bakes unevenly.
- Remove and brush tops with melted butter. Cool a few minutes before serving.
Notes
For dairy-free, use chilled coconut oil or a vegan butter substitute with non-dairy milk. For extra flaky layers, use half butter, half lard or shortening.