Baking Powder Biscuits

We may earn money or products from the companies mentioned in this post, at no additional cost to you.

Our family just loves biscuits, and we eat them often. We originally started with the recipe from the Betty Crocker cookbook, and made a few changes along the way. We like ours a bit sweeter, and tall and fluffy.

Biscuits are my husband’s territory around here. While I can make them, his turn out fantastic – even though we use the same recipe! We have also made them with half wheat flour and half all-purpose flour – the wheat flour gives them a heartier texture.

You can see our Buttermilk Biscuit recipe here. It’s pretty similar, but not entirely the same. We prefer the buttermilk biscuits over the ones without buttermilk, but we don’t keep buttermilk in the house very often.

Baking Powder Biscuits

2 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup shortening or butter (all butter makes incredible biscuits!)
3/4 cup milk

Combine dry ingredients in medium bowl. Cut in shortening or butter until crumbs are the size of small peas. Gradually add milk. Stir until dough leaves sides of bowl.  Do not over mix or biscuits will be tough.

Turn dough onto floured surface and knead 10 times. Roll out dough to 1/2 to 3/4 inch thickness and cut out biscuits.

Bake at 425 for 10 to 12 minutes.  12 minutes is the perfect amount of time in our oven to produce a biscuit that is golden brown on top, but moist and flaky inside without being overly dry.