Breads

Fluffy Baking Powder Biscuits

fluffy baking powder biscuits

Note: I first posted this recipe 3 years ago….(has it really been that long!?), but have been getting some requests for it. I’ve modified the recipe over the years, so it was time for an update!

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Biscuits. Glorious biscuits. I have been a carboholic since the day that I was born, and unfortunately (or maybe fortunately?) my 3-year-old son seems to have inherited the same gene. Since his diet pretty much consists of bread, bread and more bread, I like to make sure that anything I make is homemade, and then I can get sneaky and throw in some whole wheat flour or ground flax. Anything to make it somewhat healthy.

There are two things I love about these baking powder biscuits: 1) They are super versatile. I regularly throw in ground flax, dried herbs, or cheddar (or a combination thereof). 2) They are pretty much the fastest fresh bread-type item that you can make. From bowl to table in under 25 minutes makes them a staple recipe in my repertoire.

Make sure your baking powder hasn’t expired (been there, done that), and that your butter is very cold. I usually use almond milk in lieu of cow’s milk and I’m sure that any other non-dairy milk substitute will work just as well.

fluffy baking powder biscuits

Fluffy Baking Powder Biscuits

Course: Side Dish
Servings: 6 -8 biscuits
Author: The Gourmet Housewife

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1/3 cup cold butter cubed
  • 3/4 cup grated Cheddar cheese optional
  • 3 tbsp dried or fresh herbs or ground flax (optional)
  • 1 cup cold milk dairy or non-dairy

Instructions

  • Preheat oven to 425°F. Lightly grease a baking sheet and set aside.
  • In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter until the mixture resembles coarse meal. Stir in cheese and/or herbs or flax (if using). Gradually stir in milk until dough pulls away from the side of the bowl.
  • Turn out onto a floured surface, and knead 15 to 20 times. Pat dough out to 1 inch thick. Cut biscuits with a 3-inch round cutter or glass. Repeat until all dough is used.
  • Place biscuits onto prepared baking sheet. Bake for 13 to 15 minutes, or until biscuits are fluffy and edges begin to brown.

 

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2 Comments

  • Reply
    Ann
    December 4, 2015 at 7:58 pm

    Hello,

    I just made your date squares – they were awesome. So, I came back to your website to find more great recipes.

    I would like to try and make these biscuits but have always had trouble getting my biscuits to rise. Some recipes say to put the dough the fridge for 30 minutes before cutting/baking in order to make the butter cold again. However, even when I’ve done this, my biscuits still don’t rise. Is there a special technique to the kneading, cutting, something else?

    Thanks

    • Reply
      Jacquelyn Bauer
      December 7, 2015 at 3:42 pm

      Hi Ann,

      Thanks for visiting (and for coming back!) I don’t find that these biscuits need to be put back in the fridge. The amount of baking powder in this recipe should be sufficient to make them nice and fluffy without any extra special technique thrown in there. The only additional advice I would give would be to make sure and measure the ingredients exactly. (Too much flour could cause your biscuits to be dense.)

      Happy cooking! Be sure to come back and tell me how they turned out! xo

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