Old-Fashioned Baking Powder Biscuits Recipe

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Sharing is caring!

I wanted to make some type of bread to go with dinner, but didn’t have time to wait for it to rise. While looking through my grandma’s 1940’s cookbook I found baking powder biscuits and they seemed simple enough. They only have a few ingredients and did not take too much time or effort to make!

I mixed up a batch and put them in the oven, and before I knew it, the kitchen smelled warm and buttery, just like I remember from when I was a kid. They turned out soft on the inside with a lightly crisp top, perfect for covering with butter or dipping into soup. I’ll definitely be keeping this one in mind for busy weeknights.

Ingredients You Will Need

• Flour: Provides the structure for the biscuits. It forms the base of the dough and helps create a soft, tender crumb when baked.
• Baking Powder: It is the leavening agent that makes the biscuits rise. It creates air pockets in the dough, giving the biscuits their light, fluffy texture.
• Salt: Enhances the flavor of the biscuits and balances out the richness of the fat and the subtle sweetness of the flour.
• Shortening: Adds fat, which makes the biscuits tender and helps create flakiness. It also contributes to a soft, slightly crumbly texture.
• Milk: Brings moisture to the dough, helping everything come together. It also adds a bit of richness and helps with browning during baking.

Frequently Asked Questions

How do I keep the biscuits from being tough? Don’t overwork the dough. Knead just a few times, folding it gently so the biscuits stay tender and soft.

Can I make these biscuits ahead of time? You can prep the dough and cut the biscuits, then refrigerate them (covered) for up to a few hours before baking. Bake straight from the fridge, just add an extra minute or two.

Why didn’t my biscuits rise? Make sure your baking powder is fresh (less than 6 months old) and that your oven is fully preheated. Also, avoid twisting the cutter when shaping biscuits, as it can seal the edges and prevent rising.

Do I have to sift the flour? Sifting helps aerate the flour and evenly distribute the baking powder and salt. If you don’t have a sifter, you can whisk the dry ingredients together really well instead.

What’s the best way to cut in the shortening? A pastry blender works best, but two butter knives used in a crisscross motion will do the trick. You want the mixture to look like coarse crumbs, like little pea-sized pieces.

Helpful Tips

Keep your fat cold: Cold shortening (or butter, if using) helps create flaky layers. If it gets too warm, it melts into the flour, and your biscuits can turn out dense.

Don’t overmix the dough: Once you add the milk, stir just until the dough comes together. Overmixing activates the gluten and can make the biscuits tough.

Fold the dough for layers: Gently folding the dough over itself a few times before cutting helps create soft, flaky layers.

Place biscuits close together: For soft sides, place biscuits so they’re touching on the baking sheet. For crispier sides, leave a little space between them.

reheat your oven fully: A hot oven gives the biscuits that quick lift. Don’t put them in until the oven has reached 450°F.

Storage Tips

Room Temperature (Short-Term): Store cooled biscuits in an airtight container or zip-top bag at room temperature for up to 2 days. Add a paper towel inside to absorb moisture and keep them from getting soggy.

Refrigerator (If Needed): If your kitchen is warm or humid, you can refrigerate them in an airtight container for up to 4–5 days. Reheat before serving for best texture.

Freezer (Unbaked Biscuits): After cutting the biscuit dough, freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen at 450°F, just add a couple of extra minutes to the bake time.

Freezer (Baked Biscuits): Let biscuits cool completely, then wrap individually or store in a freezer bag with parchment between layers. Reheat in the oven at 350°F for 10–12 minutes or until warmed through.

Reheating Tips: To refresh biscuits, warm them in the oven (not microwave) to bring back their fluffiness and crisp edges. For softer results, wrap in foil while reheating.

Substitutions and Variations

Shortening – Butter: Swap in cold, unsalted butter for a richer flavor and flakier texture. Just cut it into small cubes and keep it cold.

Cheddar Biscuits: Stir in shredded cheddar cheese for a savory twist. Great with soups or chili.

Sweet Biscuits: Mix in a little sugar, cinnamon, or even dried fruit (like cranberries or raisins) for a lightly sweet breakfast-style biscuit.

Drop Biscuits: Skip rolling and cutting altogether, just drop spoonfuls of dough onto the baking sheet.

What to Serve with Baking Powder Biscuits

Egg and cheese biscuit sandwiches – Easy and satisfying

Chicken noodle soup or beef stew – Perfect for dunking

Pulled pork or brisket – Use biscuits like mini sandwich buns

Fried chicken – Add some hot honey or gravy on the side

Strawberries and whipped cream – Instant shortcake-style treat

Other Recipes You May Enjoy

If you like Baking Powder Biscuits, you might also like my Buttermilk Biscuits or my Slow Cooker Mock Sourdough Bread. These French Bread Dinner Rolls are also delicious.

Final Thoughts

If you’re in a hurry but still want something homemade to go with dinner, these baking powder biscuits are a lifesaver. They’re quick, easy, and came straight from my grandma’s 1940s cookbook, no waiting around for dough to rise. Once you pull them out of the oven, warm and golden, you’ll be glad you didn’t grab the store-bought ones.