Easy Baking Powder Biscuits: Light, Fluffy, and Simple

These light and fluffy baking powder biscuits are quick to mix with simple ingredients. Using both baking powder and baking soda, this old-fashioned recipe bakes up with buttery layers and a golden brown crust. They’re a universal comfort food favorite, often served hot and slathered with butter (and sometimes jam) alongside soup. They also make excellent breakfast sandwiches.

Why You’ll Love This Baking Powder Biscuits Recipe

Few recipes stir up as much passion as biscuits. Everyone seems to have an opinion on how to make the “best ever biscuits,” and plenty of strict “dos and don’ts” get passed around.

I have been making biscuits the same way for over 30 years, but when I started researching this post, I began to second-guess myself. Goodness, there are so many rules these days about how to make “proper” biscuits.

The good news is that it doesn’t have to be complicated! You are going to love this recipe, and here’s why:

• No special ingredients required: no fancy flour, particular brands, or mixes.
• The method is super quick and easy, and the biscuits turn out great every single time.
• You don’t have to freeze the butter before cutting it in. (If I had to wait for butter to freeze, we’d all be in trouble…)
• This recipe is an old-fashioned one from my Mom’s recipe file. It listed simple ingredients with simple instructions. Don’t let biscuits intimidate you. You can do this! Come into my kitchen and I’ll show you how.

Cook with me: watch the video on making baking powder biscuits

Simple Ingredients Needed for Baking Powder Biscuits

• 2 cups all-purpose flour – Fluff it with a spoon before measuring to make sure there are no lumps.
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1 Tablespoon lemon juice plus enough milk to make 3/4 cup (or 3/4 cup buttermilk)

Step by Step Instructions for Baking Powder Biscuits

1. Preheat the oven to 450 degrees. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
2. Take the cold butter out of the fridge and cut it into the dry ingredients with a pastry blender until the mixture looks like coarse oatmeal.

1. Add the milk to the dry ingredients a little at a time, mixing until the dough just starts to come together. (See the video for detailed instructions on this step.)
2. Turn the dough out onto a lightly floured surface and knead gently, folding it in half one way and then the other, until everything comes together and the dough is no longer crumbly. Be careful not to overmix.

I really love using my pastry cloth for dough like this. It makes kneading easy and keeps my countertop clean!

1. Roll the dough gently with a rolling pin to about 3/4 inch thick, then cut with a biscuit cutter (I used a 3 inch cutter this time). Place the biscuits on a parchment-lined baking sheet and bake at 450 degrees for 10-15 minutes, or until golden brown. Move the biscuits right off the baking sheet onto cooling racks.

Tools used for this recipe

Disclosure: The following are affiliate links for your shopping convenience.

Here are some of my favorite tools for making biscuits:

• I’ve already mentioned my pastry cloth and rolling pin cover set. Mine were my Mom’s and Grandma’s, so they’re genuine antiques! You can still find something similar on Amazon, and I use mine every time I roll out dough. (Here are other recommended rolling dough tools from other bakers.)
• When it comes to cutting in butter, I always reach for a pastry cutter. It’s simply the easiest method for me.
• You can use any size biscuit cutter you like. When I want more biscuits, I switch to a smaller one, so I love having a set of three different sizes.

Can you freeze baking powder biscuits?

Yes, you absolutely can! Here’s how:

• Make sure the baked biscuits are completely cool before you get them ready for the freezer.
• For best results, wrap each biscuit individually in aluminum foil or plastic wrap, then place them in a gallon-sized freezer bag or an airtight container with a lid.
• Biscuits will keep in the freezer for up to 3 months.

You May Also Like:

• Mom’s amazing cornbread recipe without buttermilk
• This cranberry scones with buttermilk recipe is perfect for breakfast or afternoon tea.
• Bread machine dinner rolls are melt-in-your-mouth delicious.