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.
Cost: Recipe $1.25 / Serving $0.21
- 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)
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.
For the frozen butter-
- 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.
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.
- 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.
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