• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Costuming
  • Spandex
  • Gluten-Free
  • Autism
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Costuming
  • Gluten-Free
  • Autism
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » Breakfast & Brunch

    Baking Powder Biscuits

    Published: Nov 13, 2022

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe - Jump to Video

    My gramma's easy baking powder biscuits were the BEST - great flavour & texture. Easy to make, too! This is her recipe, along with some helpful tips.

    Originally Posted December 29, 2013. Updated 11/13/2022

    A plate of homemade baking powder biscuits.

    When I was a kid, I always looked forward to my grandmother's homemade baking powder biscuits - she made the BEST baking powder biscuits!

    We'd eat them with butter and lots of Homemade Jam as an easy breakfast, and life was good.

    Eventually, I asked her for her recipe for baking powder biscuits.

    I use her homemade biscuit recipe not only for baking biscuits, but as the base for our breakfast pizza, and it's been one I've carried with me in life.

    Odd, because I don't tend to use recipes at all... and when I do, I usually tweak the crap out of them each time!

    (Speaking of tweaking recipes, if you're willing to put in a little bit more effort, these biscuits provide the base for my Biscuits and Gravy - MY Way! Recipe. My use of a nice brown roux adds a ton of flavour - SUPER tasty!)

    This is a favorite recipe that doesn't need tweaking, though.

    It’s a super simple, no yeast biscuits recipe. Very few ingredients, it works up very quickly.

    Sure, there are minor variations I'll do - sometimes I'll use milk (as she did), sometimes I'll make buttermilk biscuits.

    If I don't have shortening (as she used) or if I want a richer flavour, I'll use butter instead. It's all good!

    As long as you don't over-handle the dough - more on that in a bit - these will bake up as light and fluffy, tender biscuits that are easily split in half.

    This homemade biscuits recipe makes about 6 good-sized biscuits, but the recipe is easily doubled.

    A close up view of a flaky baking powder biscuit.

    Ingredients

    There are only a few simple ingredients in this recipe, and you’re sure to find them in any grocery store, if not in your pantry already.

    That said, each ingredient does make an impact on the final recipe, so I have some notes for you:

    Baking Powder

    For the best biscuits, be sure to use relatively fresh baking powder. If it’s been sitting in your cupboard for years, it can lose its “oomph”.

    Yes, that’s a technical term.

    Not sure if your baking powder is any good? Stir a bit into a cup of hot water. If it fizzes, you’re good to go!

    If it doesn’t fizz, it’s not releasing carbon dioxide the way it should... which means it’s not going to work as a leavener. Get some new baking powder!

    Fat

    While my grandmother used shortening or lard when making this easy biscuit recipe , you can make this biscuit recipe without shortening.

    For biscuits without shortening, simply use the same amount of butter.

    Personally, I usually prefer the taste of baking powder biscuits with butter. (Though I’ll switch between butter and lard based on what I’m feeling like that day/what’s on hand!).

    On the subject of flavour, you can even use bacon fat for part of your fat content, if you’d like!

    Anyway, for really flaky biscuits, be sure that the fat you use is really cold. I tend to keep butter in the fridge, and shortening/lard in the pantry.

    If I’m making a shortening or lard biscuit, I’ll toss the shortening or lard in the fridge the night before.

    Some people will freeze the fat, and either chop it up really small or use a box grater to shred it.

    Personally... I’m too lazy. Also... pretty sure gramma would laugh at me for making such a production of her recipe!

    One last tip: Do not reduce the fat content!

    Milk

    You can use milk or buttermilk for this easy recipe, 1:1. Unsweetened almond milk also works well.

    If you want buttermilk baking powder biscuits and don’t have any buttermilk, just add 2 teaspoon of lemon juice to your milk and let it sit for a few minutes.

    Whichever type you use, be sure it’s VERY cold when you add it to the mix!

    An easy baking powder biscuit split in half and spread with grape jelly.

    Biscuit Making Tips

    These homemade biscuits are very easy to make - I’ve been making them since I was very young!

    There are a few things to keep in mind that will ensure success, though:

    Technique

    Handling When Mixing

    First of all, be sure not to over-handle the dough for this.

    You know how you have to knead bread dough? That’s to develop the gluten, allowing it to become stretchy and glorious.

    ... pretty much the opposite of what you want here.

    In addition to NOT developing gluten, you also want to avoid incorporating the fat TOO much - you want little bits of it throughout the dough.

    This is what creates the flaky layers throughout the biscuits. If you don’t have those distinct little bits of fat throughout, you’re going to end up with hard biscuits!

    So, use a light hand, mix only enough to incorporate, etc. Gentle and minimal handling goes a long way to ensure light and fluffy biscuits!

    Handling the Finished Biscuit Dough

    Once you have your dough brought - gently! - together, you’re going to have to flatten it out and cut it into your biscuits.

    This is another point where you need to be sure to handle it gently, to ensure a light, fluffy biscuit.

    If you use a rolling pin, don’t use a ton of pressure on it, and don’t really press down on the dough.

    Think of it more as rearranging where the dough is, rather than forcibly flattening it.

    Otherwise, just gather the dough on the work surface and gently flatten it out with your hands.

    When it comes to cutting the dough out, aim to cut your pieces out as close together and efficiently as possible, to reduce the number of times you’ll re-roll the dough.

    I’ll usually use a round cookie or biscuit cutter - or an inverted drinking glass - as round biscuits are just “right” to me,

    Note: You can make drop biscuits with this recipe, if you prefer.

    If you’re less married to the round shape, consider using Square cutters or Hexagonal Cutters.

    You can cut each biscuit right next to the last, and drastically reduce the amount of dough to be re-rolled.

    A plate of homemade baking powder biscuits.

    Reheating Leftover Biscuits

    In a Microwave

    Wrap your biscuits in a paper towel, and place them on a plate. Reheat for around 30 seconds, or until the desired temperature.

    In an Oven

    Preheat your oven or toaster oven to 350 F. Place your biscuits on a baking pan, with a fair amount of space between each. Bake for 5-7 minutes, until warmed through.

    In an Air Fryer

    I like to reheat as a two-step process - 20 seconds in the microwave to warm it all the way through, then in an air fryer for a couple of minutes at 400F.

    IMHO, it’s the best way to re-crisp the outside and give it that just-baked taste.

    If you want to skip the microwave, you can reheat for 3-5 minutes at 350 F - just keep an eye on them!

    A plate of homemade baking powder biscuits.

    How to Make Baking Powder Biscuits

    The full recipe follows in the recipe card at the end of this post, here is the pictorial overview

    Place your oven rack in the center of the oven, and heat oven to 450 F.

    Prepare a baking sheet with nonstick pan spray, or line with parchment paper.

    In a large mixing bowl, combine flour, baking powder, and salt.

    Measure shortening/butter into the flour mixture, and cut into the dry ingredients using a pastry cutter / pastry blender or fork(s).

    You want it to look like coarse crumbs / coarse meal.

    A 5 part image showing the lard being cut into the flour mixture.

    The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

    Add milk or buttermilk to the large bowl, stir just until the a flaky but soft dough forms.

    Don’t over stir or beat it, but be sure to scrape down the sides of bowl as you go.

    Buttermilk being added into the flour bowl and formed into biscuit dough.

    If the dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.

    You want to use only enough milk to bring it together, it shouldn’t be sticky!

    Pull the dough together into a ball, place it on a lightly floured surface.

    The baking powder biscuit dough is turned out onto a work surface and rolled out.

    On that lightly floured work surface, gently roll dough out to a rough rectangle, about ¾ – 1″ thick, or just pat dough down with your hands, gently.

    Cut into rounds with the rim of a juice glass. (I like to use about 2-3″ diameter), or a 2-inch biscuit cutter / 2-inch cookie cutter.

    A glass being used as a biscuit cutter.

    After cutting a round of biscuits, pile the dough together, gently roll out and repeat.

    A small piece of buttermilk biscuit dough in the foreground, with several cut biscuits on a pan behind it.

    Place the unbaked biscuits on a prepared baking sheet as you go.

    6 unbaked easy baking powder biscuits on a parchment lined baking sheet.

    Bake in the preheated oven for 12-14 minutes, or until golden brown on top.

    You can brush melted butter on top if you like, I don't bother.

    Serve your warm biscuits, with butter and jam, a drizzle of honey, or topped wit sausage gravy!

    Some of the photos in this post feature a homemade grape jelly from our friend Karine - SO good!

    6 freshly baked buttermilk baking powder biscuits, still on the pan.

    Leftovers

    Once cooled to room temperature, leftover biscuits can be transferred to airtight container or freezer bag and stored in the fridge for up to a few days.

    See the Tips section further up in the post for reheating advice.

    A close up view of a flaky baking powder biscuit.

    More Breakfast and Brunch Recipes

    Looking for more ideas to jazz up your breakfast experience! Here are a few more recipes for you:

    Ambrosia Belgian Waffles
    Apple Cinnamon Buns
    Biscuits and Gravy - MY Way!
    Breakfast Bagel Strata
    Breakfast Pizza
    Chai Cinnamon Rolls
    Deluxe Pizza Strata
    Easy Banana Bread
    Easy Cheese Souffle
    Fig, Honey, and Goat Cheese Strudel
    Ham, Swiss, and Kale Strata
    How to Make Peameal and Back Bacon
    Maple Walnut Spiced Pumpkin Buns
    Peanut Butter Banana Bread
    Rosemary Peach Balsamic Scones
    Smoked Gouda and Chive Scones
    Strawberry Orange Rolls
    The BEST Hash Browns Recipe

    Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...

    A split buttermilk biscuit spread with homemade grape jelly.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A plate of homemade baking powder biscuits.

    A small plate, stacked with golde, freshly baked biscuits.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.62 from 18 votes

    Easy Baking Powder Biscuits

    When I was a kid, I always looked forward to my grandmother’s baking powder biscuits. We’d eat them with butter and lots of homemade jam, and life was good. As long as you don’t over-handle the dough, these biscuits bake up light and fluffy, and are easily split in half. This makes about 6 good sized biscuits, but is easily doubled.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Bread, Breakfast
    Cuisine: American
    Servings: 6 Biscuits
    Calories: 272kcal
    Author: Marie Porter

    Ingredients

    • 2 cups All-Purpose Flour
    • 3 teaspoon Baking Powder
    • 1 teaspoon Salt
    • ⅓ cup Shortening, lard, or Butter
    • ¾ cup Milk or Buttermilk

    Instructions

    • Preheat oven to 450 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
    • In a medium sized bowl, mix together flour, baking powder,and salt.
    • Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
    • Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
    • Pull dough together into a ball, place on a lightly floured work surface. Gently roll dough out to about ¾ – 1″ thick, and cut into rounds with a drinking glass. (I like to use about 3″ diameter).
    • Arrange biscuits on prepared baking sheet. Bake for 12-14 minutes, or until golden brown on top.
    • Serve hot!

    Video

    Nutrition

    Calories: 272kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 646mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Calcium: 176mg | Iron: 2mg

    More Recipes that Remind me of Gramma

    Since originally writing this post, my gramma has sadly passed... but her memory lives on.

    Here are a few recipes that remind me of her, whether as something she taught me to make, a replica of a retail treat we used to enjoy together, or one of my own recipes that she would request whenever I’d visit, as an adult.

    Gramma's Perogies Recipe
    Homemade Marshmallow Cones
    Homemade Clodhoppers Candy
    Puffed Wheat Squares
    Honey Dill Dipping Sauce
    Paska - Ukrainian Easter Bread
    Baking Powder Biscuits
    Grandma's Potato Salad
    Easy Butterfly Cupcakes
    Breakfast of Champions
    French Canadian Pea Soup
    Beep Drink Recipe
    Sponge Toffee

    Older Photos

    Several easy baking powder biscuits on a plate.

    Several easy baking powder biscuits on a plate.

    A close up view of several golden baking powder buttermilk biscuits on a plate.

    A close up view of several golden baking powder buttermilk biscuits on a plate.

    A close up view of several golden baking powder buttermilk biscuits on a plate.

    Several easy baking powder biscuits on a plate.

    Related posts:

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels. Jalapeno Cheddar Beer Bagels A single buffalo chicken roll on a plate. There are celery sticks on the plate next to it. Buffalo Chicken Buns Close up photo of an apple cinnamon bun - a cinnamon bun, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze. Apple Cinnamon Rolls Close up photo of a small brown plate, piled with 6 large bagels, in various flavours. They were made with this How to Make Bagels tutorial. How to Make Bagels
    « Dill Dip
    Christmas Pavlova »

    Reader Interactions

    Comments

    1. Meran

      May 19, 2016 at 10:16 am

      Do you have a gluten free version of this? And I thought you were entirely gf now?

      Reply
      • Marie Porter

        May 23, 2016 at 3:38 pm

        I do - in Beyond Flour. This recipe was posted several years ago.

        Reply
    2. nancy

      February 01, 2022 at 3:20 pm

      5 stars
      these are so nostalgic and perfect with tons of gravy

      Reply
    3. Colleen

      February 01, 2022 at 4:13 pm

      5 stars
      These biscuits are perfect! Tender, flaky, and buttery. They make great breakfast sandwiches, too.

      Reply
    4. Vanessa

      February 01, 2022 at 7:18 pm

      5 stars
      Nothing like a fresh warm biscuit! Love how easy they come together and thanks for the reheating instructions.

      Reply
    5. Bernice

      February 01, 2022 at 7:47 pm

      5 stars
      I vividly remember inhaling my grandma's baking powder biscuits. No one made them like she did. However, these sure look close!
      I've made them with milk, and cream (usually expired cream) but never buttermilk. We have some in the fridge right now so I think I'll bake a batch to have with soup.

      Reply
    6. Julia Pinney

      February 04, 2022 at 12:33 am

      5 stars
      I remember growing up and there was nothing better than homemade fluffy biscuits. I remember having them as a little girl with a cup of tea...lol. These sound amazing, making them soon.

      Reply
    7. Bev

      November 13, 2022 at 2:08 pm

      5 stars
      Marie’s description and tips make these easy to make.

      Reply
    8. Karine

      November 23, 2022 at 10:04 am

      5 stars
      In my worry about over-handling the dough, I shaped the dough into a disk and cut it into 6 wedges, like scones. It turned out perfect, flaky and lovely. And yes, very nice with my jam!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media - Food

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Pinterest Logo - White on red background.

    Join us on Social Media - Costuming, etc

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Twitter logo - a white stylized bird icon on an aqua background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • Honey Garlic Sauce
    • Crab Rangoon Pizza
    • Red Velvet Muffins
    • Hot Dog Sliders

    We'd love to have you subscribe to our newsletter!


    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Sign Up

      for emails and updates

    Our Other Blogs

    • Autism Rants
    • Beyond Flour
    • Low Carb Hoser
    • Spandex Simplified

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme