Want the most tender, fluffiest biscuits you’ve ever made? You’ll want to whip these baking powder biscuits up every weekend morning just to enjoy alone or with your family.
If you’re a baker of any sort, you’ll know that baking powder is the secret ingredient when wanting a high rise of your baked goods. This is because it has leavening properties, meaning it causes the dough to rise by producing carbon dioxide. Some people can’t tell the difference between baking powder and baking soda in general, but that’s not the point of these biscuits. They don’t need baking soda in order to rise high. Baking powder contains baking soda though, but we won’t get into that. We’ll save that for another post when I feel nerdy.
You’ll want to gather your ingredients. All Purpose Flour, baking powder, salt, sugar, butter, and milk. That’s all you’ll need. If you have a pastry blender you’ll be just fine, otherwise, you can pull out your food processor or use your trusty hands for working the butter into the flour before adding the milk. Cutting the butter into 1 tablespoon squares helps with this. You want the butter room temperature but not squishy so that it works its way into the dough without melting. The melting will happen during baking and lends itself to wonderfully buttery layers of biscuit.
One of the things that also allows the biscuits to rise so high is the fact that I use a sharp biscuit cutter which I DO NOT TWIST when cutting the biscuits out. Apparently, twisting messes the entire rise up, and you just have to believe me until I remember where I heard that from.
You’ll notice in the above photo that the bottom row of biscuits is definitely misshapen. It’s because those biscuits were a second shaping and cut from remaining dough. They’re just as good though, so no worries there.
And now, the baking powder biscuits that you’ve been waiting for.
Baking Powder Biscuits
Baking Powder Biscuits
Baking powder biscuits are so tender and fluffy and can be whipped up in no time.
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 6 tbs butter at room temp
- 1 cup whole milk or buttermilk
- Preheat oven to 425 degrees
- Combine all dry ingredients together in a bowl.
- Cut room temperature butter into flour mixture until it has a crumbly appearance
- Add milk and bring the dough together without over mixing. If the dough is still a bit too dry, you can add milk in one tablespoon at a time until it holds together. Make sure you don't over-knead the dough because you'll come out with a tough biscuit, and no one wants that.
- Lay dough onto a lightly floured surface and work into a round shape about 3/4" thick.
- Fold the dough into thirds and roll it back out to 3/4" before beginning to cut biscuits out with your biscuit cutter.
- Lay biscuits onto a cookie sheet and bake on the top level of your oven for 15-20 minutes or until lightly browned on top.
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