Baking Powder Biscuits

8 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
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Baking Powder Biscuits
Perfect served warm with butter and jam, alongside gravy, or with pear honey.
A classic Southern scratch biscuit recipe using flour, baking powder, shortening, and milk. These tender, flaky biscuits bake up golden brown in just 15 minutes and are perfect for breakfast, served with butter and jam, or alongside gravy.

Ingredients

8 servings
  • 2 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp shortening
  • 3/4 cup milk

Step-by-Step Instructions

  1. Preheat oven to 450 degrees.
  2. In a medium glass bowl, sift the flour once, measure. Add the baking powder and salt and sift again. Cut in the shortening until the mixture resembles coarse crumbs. Add milk gradually, stirring until a soft dough is formed.
  3. Roll out on a slightly floured board to about 1/2-inch thickness, and cut out circles of desired size with a biscuit cutter or glass. Place on an ungreased baking sheet and bake for 12 to 15 minutes until golden brown.

Common Problems and Solutions

Q: Why are my biscuits tough instead of tender?

A: You likely overworked the dough. Mix just until the ingredients come together - overmixing develops gluten and makes biscuits tough. Handle the dough gently and don't knead it.

Q: Why didn't my biscuits rise properly?

A: Check that your baking powder is fresh (it loses potency after 6 months). Also make sure your oven is fully preheated to 450°F - biscuits need that initial high heat to rise properly.

Q: Can I make these ahead of time?

A: Biscuits are best fresh from the oven, but you can cut them out and freeze unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Tips and Techniques

For flakier biscuits, use cold shortening and cold milk, and work quickly so the fat doesn’t melt before baking. You can also fold the dough over itself 2-3 times before rolling out to create more layers. Don’t twist the biscuit cutter when cutting - press straight down to allow the biscuits to rise evenly.

Ingredient Substitutions

  • shortening: cold butter or lard
  • whole milk: buttermilk

Equipment Needed

  • Biscuit cutter or drinking glass (2-3 inch diameter)
  • Rolling pin
  • Medium mixing bowl
  • Baking sheet

Historical Context

Baking powder biscuits became popular in the American South in the late 1800s after baking powder became commercially available, offering a quicker alternative to yeast-risen breads. These simple drop or rolled biscuits became a breakfast staple across Louisiana and the South.