Baking Powder Biscuits
These baking powder biscuits are soft, golden, and come together in no time, no yeast, no waiting. The recipe is straight from my grandma’s 1940s cookbook and uses just a handful of pantry staples. They’re the kind of biscuits you’ll want to make on repeat, whether it’s for dinner, breakfast, or a cozy afternoon snack.
Servings 16
Ingredients
- 3 Cups Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 6 Tablespoons Shortening
- 1 Cup Milk
Instructions
- Set the oven to 450℉.
- Grease a cookie sheet and set aside.
- Sift flour, measure, and sift together with baking powder and salt.
- Cut in shortening with two butter knives or a pastry blender.
- Pour in milk and stir.
- Place dough onto lightly floured board.
- Knead a little (I folded the dough four times) and pat into sheet ½ inch thick.
- Use a floured round biscuit cutter or a glass rim to cut into round shapes.
- Place on greased cookie sheet.
- Bake for 12 minutes at 450℉.
Notes
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.