Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Leavening Agents (Yeast, Baking Powder, Baking Soda)

Baking Powder Biscuits: A Leavening Experiment

Explore the power of baking powder in this classic biscuit recipe. Learn how it works to create light and fluffy results.

Prep Time
15 minutes
Cook Time
12-15 minutes
Servings
8-10 biscuits
Ingredients
  • 2 cups All-purpose flour
  • 4 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Cold unsalted butter
  • 3/4 cup Cold milk

Mixing the Dry Ingredients

Begin by preheating your oven to 450°F (232°C). In a large bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour.

Cutting in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The cold butter is crucial for creating flaky layers.

Adding the Milk

Gradually add the cold milk to the flour-butter mixture, stirring until just combined. Do not overmix; the dough should be slightly shaggy. Overmixing will develop the gluten in the flour, resulting in tough biscuits.

Shaping the Biscuits

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Use a biscuit cutter or a knife to cut out biscuits. Try not to twist the cutter as this can seal the edges and prevent rising. Gather the scraps, gently pat them out again, and cut out more biscuits. Place the biscuits on an ungreased baking sheet.

Baking and Serving

Bake for 12-15 minutes, or until golden brown. Serve warm with butter, jam, or your favorite toppings.

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FAQ

  • Why is cold butter important?

    Cold butter melts during baking, creating steam which separates the layers of dough and results in flaky biscuits. Warm butter will blend into the flour, preventing this lamination.
  • Can I use self-rising flour?

    No, self-rising flour already contains baking powder and salt. Using it in this recipe will result in biscuits that are too salty and rise too much.
  • What if I don't have a biscuit cutter?

    You can use a sharp knife to cut the biscuits into squares or rectangles.