Flakey Baking Powder Biscuits
Flaky baking powder biscuits use the cold shortening cut-in method for tender layered biscuits. Six pantry ingredients and ready in 30 minutes for breakfast or dinner.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
30 minFlaky baking powder biscuits are the foundational American quick bread, the kind every cook should know how to throw together without a recipe by the third batch. Six ingredients and 30 minutes from craving to plate. The trick to flakiness lies entirely in technique, not in ingredients.
Cutting the shortening into the flour mixture until it resembles small crumbs is the make-or-break step. Those tiny shortening pellets melt during baking, creating steam pockets that puff up into flaky layers. Over-cut the fat into flour and you get crumbly, dense biscuits with no flake. Use a pastry cutter, two knives, or your fingertips, but work cool and quick.
Adding the milk gradually is the second key. The dough needs just enough moisture to come together but not a drop more. Too wet and the biscuits won’t hold their shape; too dry and they fall apart on the cookie sheet. Add a few tablespoons at a time and stop the moment the dough leaves the side of the bowl.
A gentle 20-knead count develops just enough gluten to give structure without toughening the dough. Counting matters here, as more kneading equals tougher biscuits.
The optional buttermilk variation in the notes is worth trying. Swap baking powder for baking soda plus reduced powder, and the buttermilk gives a tangier, more tender biscuit with that classic Southern profile.
Pro Tips
- Keep the shortening cold (or use frozen butter for even more flake). Warm fat coats the flour like a paste instead of staying in pellets.
- Don’t twist the cookie cutter. Press straight down and lift; twisting seals the edges and prevents the biscuits from rising properly.
- Place biscuits close together (just touching) on the sheet for soft sides, or apart for crispy sides. Both styles are correct.
- Bake at 425°F (220°C) for the highest rise, even though the recipe doesn’t specify a temperature.
Variations
- Brush with melted butter and sprinkle with grated parmesan before baking for savory cheese biscuits.
- Stir in raisins, dried cranberries, or chopped nuts as the recipe author suggests for sweeter breakfast biscuits.
- Add a half cup of grated cheddar and a tablespoon of fresh chives for a brunch upgrade.
Ingredients
Directions
Cut shortening into flour, sugar, baking powder and salt.
When mixture resembles small crumbs add milk, but not all at once.
Only add enough so that the dough leaves the side of the bowl.
Too much and the dough will not cook through, too little and the biscuits will be dry, if they don’t fall apart first.
Knead on floured counter about 20 times and roll to about ½ inch thick.
Cut out at about 2 inches wide.
Place on ungreased cookie sheet and bake for 10 min. or until golden.
Brush with butter an sprinkle with Parmesan cheese just before pulling out (optional)
You can also use up that buttermilk, just cut baking powder to ¼ teaspoon salt to ¼ teaspoon and add ¼ teaspoon baking soda, then use buttermilk instead of milk.
Note: Raisins, dried cranberries or nuts are welcome to be added to batter.
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