Baking Powder Butter Biscuits

Introduction

These biscuits use just 1 tablespoon of cold butter and baking powder for lift, so you get a light, tender crumb without yeast or resting time. They bake in 15 minutes and work well when you need a small batch bread for breakfast, soup, or a quick side.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6 biscuits

Ingredients

• 1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon cold butter
• ½ cup (125 ml / 4.2 oz) milk

Instructions

1. Preheat the oven to 200 C.
2. Sift flour, salt and baking powder twice in a bowl.
3. Cut butter in with a knife until the mixture resembles breadcrumbs.
4. Add milk to the mixture and mix just until you get a soft dough-don’t overmix.
5. Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick.
6. Cut out biscuits with a small cutter and place biscuits onto a greased pan.
7. If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits.
8. Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool.

Variations

• Replace up to ½ cup of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and a denser crumb.
• Swap the milk for the same amount of buttermilk if you want a more tender biscuit with a mild tang.
• Add ½ cup grated cheddar to the dry mixture for a richer biscuit that works better with soups and savory meals.
• Stir in 1 tablespoon chopped chives with the flour mixture for a sharper savory flavor without changing the texture much.
• Brush the tops with a little milk before baking if you want deeper browning and a slightly shinier finish.

Tips for Success

• Keep the butter cold so it stays in small pieces when you cut it into the flour.
• Sift the flour, salt and baking powder twice as written; it helps distribute the leavening evenly.
• Stop mixing as soon as the dough comes together and looks soft, or the biscuits will turn firm.
• Roll the dough to the full ½ inch thickness so the biscuits rise instead of baking up flat.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months.

Reheat in a 160 C oven for 5 to 7 minutes until warmed through. You can also microwave a biscuit for 10 to 15 seconds, though the oven keeps the outside from going soft.

FAQ

Can you make the dough ahead of time?

You can mix and cut the biscuits a few hours ahead, then keep them covered in the fridge before baking. For the best rise, bake them the same day.

Can you use self-raising flour instead of all-purpose flour and baking powder?

Yes. Use self-raising flour and leave out the baking powder, then reduce the salt slightly if your flour blend already includes salt.

Why did the biscuits turn out dense?

The usual causes are overmixing, kneading too much, or rolling the dough thinner than ½ inch. A light hand matters more than a perfectly smooth dough.

Can you use a plant-based milk?

Yes, as long as it is unsweetened and fairly neutral in flavor. The texture stays close to the original, though browning may be a little lighter.