• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Sep 6, 2021 by Nicole This post may contain affiliate links.

    Baking Powder Biscuits

    Jump to Recipe Print Recipe
    promotional graphic for Baking Powder Biscuits

    Making biscuits from scratch is simple and easy thanks to this baking powder biscuits recipe. I love making fresh biscuits now and then, and these ones never disappoint. Made with basic pantry staples, it's a great recipe to keep on hand.

    a white round tart pan filled with baked biscuits and fresh flowers in the background

    These fluffy baking powder biscuits are buttery and wonderful for a breakfast dish or a dinner side dish. There's really no bad time for biscuits. Made with just a few basic ingredients and moments of your time, you can have a batch of biscuits in no time.

    This old fashioned baking powder biscuit recipe is one of my favorite biscuit recipes, and once you try them, you'll see why too. If I'm wanting something a little quicker, I'll opt for my Easy 3 Ingredient Biscuits, but both recipes come together in minutes.

    Why This Recipe Works

    1. Basic ingredients. Most, if not all, of the ingredients to make these biscuits can be found in your home already. Flour, sugar, butter, etc., these basic pantry staples come to life in these wonderful fluffy biscuits.
    2. Fast biscuits. This recipe comes together very quickly. Within just moments, your dough is mixed and ready to be rolled and cut. They take 15 minutes or less in the oven, too, so you can have a plate full of warm biscuits in under 30 minutes!
    3. Great for any occasion. Serve these biscuits with tea, jam, or honey. Eat them for breakfast with sausage gravy or Chocolate Gravy. Or eat them with dinner for a simple side dish.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    aerial shot of the ingredients needed

    🥘 Ingredients

    All-purpose flour- This is the base of the recipe and will give the biscuits the proper gluten structure.

    Baking powder- Use this to help the biscuits puff up and rise as they bake.

    Salt- A natural flavor enhancer.

    Granulated sugar- For a little added chewiness and soft texture.

    Salted butter- You can use salted or unsalted (but I always have salted butter on hand). This adds richness to the biscuits and helps them to get those wonderful layers.

    Milk- To bring the dough together well.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowl
    • Baking Sheet
    • Biscuit cutter

    🔪 Instructions

    Check out how to make baking powder biscuits with these simple step-by-step instructions:

    Preheat the oven to 425 degrees F.

    In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.

    Use a cheese grater to shred the frozen butter into small pieces.

    Use a fork to stir the butter into the flour mixture until evenly distributed.

    Slowly add in the milk while stirring until the mixture comes together and pulls away from the sides of the bowl.

    Turn the dough out onto a floured surface and press it down to ¼ inch thick.

    Fold in half and repeat several times. Flattening and folding about 10 times. This will create layers.

    When you've finished building layers, roll the dough out to ½ inch thick and then use a round cutter to cut out your shapes.

    Brush off excess flour and place evenly spread apart on a large baking sheet.

    Bake for 13-15 minutes or until the edges are just beginning to brown.

    Brush the tops with more melted butter and serve.

    a hand holding up a biscuit to revel the thick stacked layers

    🍴 Recipe Tips

    When handling the dough of these homemade baking powder biscuits make sure to be gentle. Over kneading the dough will cause you to get a dense biscuit. Loosely handling it and treating it as gently as you can give you fluffier and lighter textures.

    A good train of thought is to be as gentle with the dough as you would be giving a newborn a bath. This is an analogy my 8-year-old gave me as she watched me whip up the latest batch of biscuits and I think it's a pretty good one.

    For the frozen butter:

    I really do recommend sticking butter in the freezer for an hour before using it because the colder the butter is, the better. But you can use regular cold cubed butter and pastry cutters or forks if you have them. You'll want the dough to look like coarse crumbs when mixed if you go this route.

    If you use a cheese grater and frozen butter the crumbs thing doesn't matter. You just want there to be flour and butter well distributed throughout the bowl because the butter will try to stick to itself. Leaving the butter in larger cheese shreds will also help with getting a great texture.

    💭 FAQs

    Can I make baking powder biscuits with shortening instead of butter?

    Yes, you can make this baking powder biscuits recipe using shortening. To use shortening you will want to use ⅓ cup of shortening and cut it into the flour mixture until it resembles coarse crumbs. Then add in the milk and bring together following the recipe card as directed.

    What can I use if I don't have biscuit cutters?

    You can use anything from cookie cutters to wine glasses to help cut your biscuits. I find that stemmed wine glasses or straight topped drinking glasses are often the best because they're easy to use and more convenient. You'll want the biscuits to be about 2 inches in diameter as smaller ones or large ones will cook at different rates.

    How long are homemade biscuits good for?

    These biscuits can last up to 3 or 4 days at room temperature in an airtight container. I like to reheat them on a plate in the microwave for about 15 seconds to warm them up before adding butter and honey the next day. You could freeze biscuits for up to 3 months in an airtight container as well.

    a split open biscuit next to a baking dish filled with more inside

    More great biscuit recipes (and tasty spreads) to try soon

    • Easy Easter Bunny Biscuits
    • Easy 3 Ingredient Biscuits
    • Sugar Free Strawberry Jam
    • Sugar Free Blueberry Jam
    • Copycat Texas Roadhouse Butter

    📖 Recipe

    an uplcose view of a dish full of baking powder biscuit with fresh flowers in background
    Print Recipe
    4.50 from 2 votes

    Baking Powder Biscuits

    Making biscuits from scratch is simple and easy thanks to this baking powder biscuits recipe. I love making fresh biscuits now and then and these ones never disappoint. Made with basic pantry staples it's a great recipe to keep on hand.
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Servings: 6
    Calories: 298kcal
    Cost Recipe $1.25 / Serving $0.21
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowl
    • Baking Sheet
    • Biscuit cutter

    Ingredients

    • 2 cups all-purpose flour ($0.16)
    • 1 tablespoon baking powder ($0.04)
    • 1 teaspoon salt ($0.10)
    • 1 tablespoon granulated sugar ($0.01)
    • ½ cup salted butter, frozen ($0.75)
    • 1 cup milk ($0.19)
    US Customary - Metric

    Instructions

    • Preheat the oven to 425 degrees F.
    • In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
    • Use a cheese grater to shred the frozen butter into small pieces.
    • Use a fork to stir the butter into the flour mixture until evenly distributed.
    • Slowly add in the milk while stirring until the mixture comes together and pulls away from the sides of the bowl.
    • Turn the dough out onto a floured surface and press it down to ¼ inch thick.
    • Fold in half and repeat several times. Flattening and folding about 10 times. This will create layers.
    • When you've finished building layers, roll the dough out to ½ inch thick and then use a round cutter to cut out your shapes.
    • Brush off excess flour and place evenly spread apart on a large baking sheet.
    • Bake for 13-15 minutes or until the edges are just beginning to brown.
    • Brush the tops with more melted butter and serve.

    Notes

    Recipe Tips

    • When handling the dough of these homemade baking powder biscuits make sure to be gentle. Over kneading the dough will cause you to get a dense biscuit. Loosely handling it and treating it as gently as you can give you fluffier and lighter textures.
    • A good train of thought is to be as gentle with the dough as you would be giving a newborn a bath. This is an analogy my 8-year-old gave me as she watched me whip up the latest batch of biscuits and I think it's a pretty good one.
    For the frozen butter-
    • I really do recommend sticking butter in the freezer for an hour before using it because the colder the butter is, the better. But you can use regular cold cubed butter and pastry cutters or forks if you have them.
    • You'll want the dough to look like coarse crumbs when mixed if you go this route. If you use a cheese grater and frozen butter the crumbs thing doesn't matter. You just want there to be flour and butter well distributed throughout the bowl because the butter will try to stick to itself. Leaving the butter in larger cheese shreds will also help with getting a great texture.
    You can make this baking powder biscuits recipe using shortening. To use shortening you will want to use ⅓ cup of shortening and cut it into the flour mixture until it resembles coarse crumbs. Then add in the milk and bring together following the recipe card as directed.
    What can I use if I don't have biscuit cutters? You can use anything from cookie cutters to wine glasses to help cut your biscuits. I find that stemmed wine glasses or straight topped drinking glasses are often the best because they're easy to use and more convenient. You'll want the biscuits to be about 2 inches in diameter as smaller ones or large ones will cook at different rates.

    Nutritional Information

    Serving: 2biscuits | Calories: 298kcal | Carbohydrates: 37g | Protein: 5.8g | Fat: 15.8g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4g | Trans Fat: 0.6g | Cholesterol: 41.5mg | Sodium: 529.4mg | Potassium: 348.6mg | Fiber: 1.2g | Sugar: 4.3g | Vitamin A: 130.2IU | Calcium: 161.9mg | Iron: 2.1mg
    Author NicoleDurham
    Course Breakfast, brunch, Side Dish
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Muffins, Biscuits, and Rolls

    • an upclose view of english muffin pizzas on a plate with green herb garnish
      Air Fryer English Muffin Pizza
    • an upclose view of english muffin french toast on a plate with maple syrup and blackberries
      English Muffin French Toast
    • a wire rack topped with 6 vanilla muffins and surrounded by rainbow sprinkles
      Easy Vanilla Muffins
    • blueberry muffins on a wooden cutting board with one broken open to reveal the inside crumbs and scattered blueberries around them
      Small Batch Blueberry Muffins

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • two bbq chicken thighs on a plate with more on a baking dish in the background
      Baked BBQ Chicken Thighs
    • roasted chicken, carrots and potatoes in a baking dish with a sprig of rosemary on top
      Roasted Whole Chicken with Potatoes and Carrots
    • a close up of taquitos enchiladas in a bowl with a board filled with toppings in background
      20 Minute Lazy Enchiladas
    • an upclose view of honey lemon pepper wings on a plate
      Honey Lemon Pepper Wings

    Seasonal Recipes

    • bunny biscuits on a baking sheet
      Easy Easter Bunny Biscuits
    • an upclose view of a mug filled with easter egg hot chocoalte and topped with whipped cream and sprinkles
      Easter Egg Hot Chocolate
    • an upclose view of easter confetti cake with easter peeps and candies
      Easter Confetti Cake
    • a plate filled with mini egg fudge pieces
      Easter Mini Eggs Fudge

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept