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Baking Powder Biscuits
Fluffy biscuits from flour, baking powder, salt, fat and milk — no yeast, no buttermilk, ready in about 30 minutes.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1 tbsp baking powder | 12 g |
| 1 tsp table salt | 6 g |
| 1/4 cup vegetable oil, or melted unsalted butter | 50 g |
| 3/4 cup milk, or water | 170 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 425 °F and line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a bowl.
- Stir in the oil, then the milk just until a soft dough forms — stop while it still looks a little rough.
- Drop heaping spoonfuls onto the sheet (or pat the dough 3/4 inch thick and cut rounds with a floured cutter).
- Bake 12–15 minutes, until the tops are golden and the biscuits sound hollow when tapped. Serve warm.
Tips
- Water works when milk is scarce; the biscuits are a little less tender but still rise.
- These freeze well: cool completely, bag, and reheat at 350 °F for 8–10 minutes.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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