Baking Powder Biscuits Recipe

All-purpose flour: This is the main dry ingredient that gives the biscuits structure and body.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Adds flavor and balances the taste.

Shortening: A solid fat that creates a tender, flaky texture in the biscuits.

Milk: Adds moisture to bring the dough together and helps with softness.

One of the trickiest parts of making these baking powder biscuits is learning how to cut in the shortening. This step is super important because it helps create those flaky layers that make biscuits so delicious. Here’s how you can do it like a pro:

1. Start with cold shortening—this keeps the dough from getting too soft.
2. Use two knives, a pastry cutter, or even your fingers to break the shortening into the dry flour mixture.
3. Keep mixing until the mixture looks like coarse crumbs, with some pea-sized bits of shortening still visible.
4. Try not to overwork it; you want those little chunks to stay so the biscuits turn out light and flaky.

Doing this right makes the biscuits tender and gives them that perfect crumb. If you just mix everything together without cutting in the shortening, the dough can get too dense and heavy.

When I first tried this, I mashed the shortening too much, and my biscuits came out kind of tough. Now, I like to chill the shortening before starting and use two knives to cut it in—it feels like a fun little puzzle! Also, if you don’t have a pastry cutter, no worries. Just use your fingers quickly, but don’t let the warmth of your hands melt the shortening too much.

Once you get the hang of cutting in the shortening, the rest of the recipe feels way easier, and you’ll be baking flaky, golden biscuits in no time!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free blend can be used for those with gluten intolerance, though texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt, as it already contains these ingredients.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the amount due to its coarser grain.

• shortening - Substitute with butter: Butter adds a rich flavor and can create a flakier texture, though it may result in a slightly different rise.

• shortening - Substitute with coconut oil: Coconut oil is a plant-based alternative that can add a subtle coconut flavor and is solid at room temperature like shortening.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make biscuits more tender, though you may need to adjust the baking powder.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• Allow the freshly baked biscuits to cool completely on a wire rack. This prevents moisture from building up inside the storage container, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you want to keep them fresh for a bit longer, consider adding a slice of apple or a piece of bread to the container to maintain moisture balance.

• If you plan to enjoy the biscuits later in the week, refrigerate them. Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in an airtight container. This method keeps them fresh for up to a week.

• For longer storage, freezing is your best bet. First, flash-freeze the biscuits by placing them on a baking sheet in a single layer and freezing until solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your frozen biscuits, thaw them at room temperature or reheat directly from the freezer. For a crispy exterior, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

• If you prefer a softer texture, wrap the biscuits in a damp paper towel and microwave them for 20-30 seconds. This method helps to retain moisture while warming them up.

• To add a touch of freshness, brush the tops of the reheated biscuits with melted butter or a drizzle of honey before serving.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes, or until they're warmed through and have regained their delightful fluffiness.

• For a quick fix, use a microwave. Wrap each biscuit in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for about 20-30 seconds. This method helps retain moisture, ensuring your biscuits remain soft.

• If you have a toaster oven, it's a fantastic option. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a small baking sheet. Toast for about 5-7 minutes, keeping an eye on them to avoid over-browning.

• For a stovetop method, use a skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they're warmed and slightly crispy on the outside.

• If you're feeling adventurous, slice the biscuits in half and toast them in a panini press or grill. This adds a delightful crunch to the exterior while keeping the inside warm and soft.

• Oven: Used to bake the biscuits at the required temperature of 450°F (230°C).

• Mixing bowl: A large bowl where you combine the flour, baking powder, and salt, and later mix in the shortening and milk.

• Pastry cutter: A tool used to cut in the shortening into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, shortening, and milk accurately.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Rolling pin: Used to roll out the dough to a ½ inch thickness.

• Biscuit cutter: A round cutter used to cut the dough into biscuit shapes.

• Baking sheet: An ungreased sheet where the biscuits are placed for baking.

• Flour sifter: Optional, but can be used to sift the flour for a finer texture.

• Knife: Can be used to help scrape the dough from the bowl or to cut the dough if a biscuit cutter is not available.

Pre-measure ingredients: Measure and prepare all ingredients like flour, baking powder, and shortening in advance to streamline the process.

Use a food processor: Quickly cut in the shortening by pulsing the ingredients in a food processor until the mixture resembles coarse crumbs.

Skip the rolling pin: Pat the dough directly onto the surface to save time on rolling and cutting.

Batch bake: Double the recipe and freeze extra biscuits for future use, reducing prep time for the next batch.