Baking Powder Biscuits
Homemade Baking Powder Biscuits are soft, tall, and flaky with buttery layers and a golden crust. Made with simple pantry ingredients and ready in under 25 minutes, these classic American biscuits are perfect for breakfast or as an easy side dish. Using cold butter and a simple folding technique creates tender, bakery-style biscuits every time. Brush with heavy cream or honey butter for the best flavor and shine.
Equipment
- 1 Mixing bowl
- 1 Box grater (for butter)
- 1 Measuring cups and spoons
- 1 Pastry cutter or fork (optional)
- 1 Bench scraper or spatula
- 1 Rolling pin (optional)
- 1 Biscuit cutter or round cookie cutter
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Pastry brush
- 1 Oven
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon flaky salt
- 1 tablespoon sugar
- ½ cup ice-cold cubed butter
- ¾ cup cold milk or buttermilk
- Heavy cream or honey butter for brushing
Instructions
- Freeze It – Freeze butter solid and grate into flour.
- Crumble – Toss gently until shaggy.
- The Fold – Pat flat, fold in thirds twice.
- Stamp It – Cut straight down.
- Bake to Gold – Bake at 425°F until tall and golden.
Video
Notes
- Keep everything cold: Cold butter and cold milk are key to flaky biscuits. If the dough feels warm, chill it for 5–10 minutes before baking.
- Do not overmix: Mix just until the dough looks shaggy. Overworking the dough will make biscuits dense instead of tender.
- Grate frozen butter: Grating frozen butter evenly distributes fat, creating light, flaky layers without needing a pastry cutter.
- Fold for layers: Folding the dough in thirds twice helps build height and flaky layers—don’t skip this step.
- Cut straight down: Press the biscuit cutter straight down without twisting to help biscuits rise tall.
- For softer sides: Place biscuits close together on the baking sheet so they support each other while baking.
- Golden tops: Brushing with heavy cream before baking enhances browning and adds richness.
- Buttermilk option: Using buttermilk adds a slight tang and extra tenderness.
- Best served fresh: Biscuits are best enjoyed warm the same day but can be reheated in the oven at 350°F for a few minutes.
Estimated Nutritional Breakdown (Per Biscuit)
- Calories: 150–180 kcal
-
Carbohydrates: 20–22g
- Fiber: 0.5g
- Sugars: 0–2g (depending on whether you add sugar)
- Protein: 2–3g
-
Fat: 7–9g
- Saturated Fat: 4–5g
- Cholesterol: 20–30mg
- Sodium: 200–300mg
- Potassium: 20–40mg
- Calcium: 10–15mg
- Iron: 0.5–1mg