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–+ servings

Baking Powder Biscuits

Buttery and flaky with a hint of saltiness, these wonderful baking powder biscuits will melt in your mouth. They're so easy to make and require only a few ingredients.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 biscuits

Ingredients

  • 2 cups all purpose flour
  • 2 Tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter - cold
  • 1 cup milk - or buttermilk
  • 1 Tbsp granulated white sugar - optional

Instructions

  • Sift the flour into a large mixing bowl. Mix with baking powder and salt.
  • Chop the cold butter into small cubes, add to the flour mixture.
  • Using a pastry cutter or a sharp knife, blend until the butter turns to pea-sized fine crumbs.
  • Add milk a little bit at a time, then stirring it in. Keep repeating until the dough forms a ball. Do not add any more milk after it forms a ball.
  • Add the biscuit dough to a lightly floured work surface. Knead gently.
    Use a rolling pin to roll to ½" thickness. Use biscuit cutter or a round rimmed glass to cut biscuits into a round shape.
    Dough rolled onto counter surface with rolling pin and a glass cutting circle shapes in the dough.
  • Add to an ungreased baking sheet lined with parchment paper and let sit 10 minutes to let the biscuit dough rise slightly.
    Bake for 10-12 minutes until the tops are lightly browned. Remove from oven and place on a wire rack to cool completely.
    Two images of a white pot, first with unbaked biscuits, second with baked biscuits inside.

Recipe Notes:

Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 4-5 days. This biscuits can also be stored frozen.

Tips for the best baking powder biscuits:

  • For a flaky biscuit, make sure to use cold butter and cold milk for the recipe. Both should be chilled overnight in the fridge. Some people prefer to freeze their butter to help make the biscuits rise. To do this, chop the butter into small cubes then place it in the fridge until you’re ready to make the biscuit recipe.
  • The butter should be should form coarse crumbs when mixed in with the flour. I prefer to use a pastry cutter for this, but you can also use the back of a fork or two knives.
  • Measure the biscuit dough thickness before cutting out the biscuits. It should be ½″ thick.
  • Roll out the biscuit dough and then fold it over on itself and roll again. This will create flaky layers that look beautiful when you bake the biscuit.
  • The oven must be hot (at 425F) and the biscuits should be chilled. This will cause the biscuits to rise higher as they’re baking.
  • This is one of my favorite biscuit hacks: Place the biscuits with the sides touching each other on the prepared baking sheet. The biscuits will be forced to rise up and not expand outward as they bake.
  • Do not overbake or you will get hard biscuits. Bake for 10-12 minutes only. At this point the tops should be golden brown. The biscuits will continue to cook a little bit after they are pulled out of the oven.

The nutritional information provided is an estimate and is per serving.

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