Get back to biscuit basics by whipping up these delicious Betty Crocker baking powder biscuits for your next meal. This classic recipe has been included in our Big Red cookbooks for years, helping home cooks everywhere to create delicious, light, fluffy biscuits from the comfort of their kitchens. These no-fail biscuits are a simple introduction to homemade biscuits, plus you probably already have all the ingredients you’ll need on hand.
While we love serving these light and fluffy biscuits at dinner time, their classic taste and texture means they can be enjoyed any time of day. Serve them with jam for breakfast, alongside a salad for lunch, or with a bit of butter and honey for a sweet afternoon treat. Sometimes the simplest recipes are the ones that end up stealing the show.
With just a few simple ingredients, you can make these Baking Powder Biscuits.
All-Purpose Flour: All-purpose flour provides a good balance for a tender yet structured biscuit.
Sugar: A small amount of sugar gives a touch of sweetness and contributes to browning during baking.
Baking Powder: Is a leavening agent which makes the biscuits rise and become light and fluffy.
Salt: Salt enhances and balances the other ingredients.
Shortening: Adds tenderness, flakiness, and richness to the biscuits.
Milk: Milk hydrates the flour and activate the baking powder. Milk also adds richness and flavor to the biscuits.
Here are the simple steps to make these Baking Powder Biscuits. See the full recipe below for all the details.
Make sure the dry ingredients are mixed very thoroughly before the next step. You can whisk them well with a fork or even sift them.
Add the shortening to the dry ingredients. The goal is to break the shortening into small, pea-sized pieces and distribute it throughout the flour.
Stir in the milk just until the dough comes together and leaves the side of the bowl. Avoid overmixing; the dough will be soft and sticky.
On a lightly floured surface, gently knead the dough about 10 times. Roll or pat it to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter, pressing straight down without twisting. If you don't have a cutter, you can use a knife to cut squares or triangles.
Place biscuits on an ungreased cookie sheet. Bake for 10-12 minutes until golden brown. Remove immediately and serve warm.
To keep your Baking Powder Biscuits fresh and delicious, here's how to store them.
Place the cooled biscuits in an airtight container or a resealable plastic bag. They will stay fresh for 1-2 days.
Store cooled biscuits in an airtight container or resealable plastic bag in the refrigerator for up to 4 days. Refrigeration can sometimes make biscuits a bit drier or tougher, so reheating is recommended before serving.
Freeze cooled biscuits in a single layer on a baking sheet for 1-2 hours until solid. Then transfer the frozen biscuits to a heavy-duty freezer bag or an airtight freezer-safe container. Remove as much air as possible to prevent freezer burn. Biscuits can be stored in the freezer for up to 3 months.
Room Temperature/Refrigerator
Warm biscuits in a microwave for 15-30 seconds on high, or in a 350°F oven for 5-10 minutes or until heated through.
Freezer
Reheat frozen biscuits directly in a 350°F oven for 10-15 minutes, or until warmed through and slightly crisp on the outside.
Heat oven to 450°F.
In a large bowl, mix flour, sugar, baking powder, and salt.
Cut in the shortening, using a pastry blender (or pulling 2 table knives through the ingredients in opposite directions), until the mixture looks like fine crumbs.
Stir in the milk until the dough leaves the side of the bowl (dough will be soft and sticky).
On a lightly floured surface, gently roll the dough in flour to coat. Knead lightly 10 times. Roll or pat out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Reroll dough as needed.
On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides or with sides touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm. Makes about 8 biscuits.
If you don’t have a biscuit cutter, use a knife to cut your biscuits instead. Whether you cut them out as squares, triangles or circles, be sure each shape is 2 1/2 inches wide for the best bake. If you find the dough is sticking to your knife as you cut, dip the knife is flour in-between cuts.
