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A small plate, stacked with golde, freshly baked biscuits.
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5 from 1 vote

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
  • cup Shortening 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!

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