Quick & Easy Baking Powder Biscuits

Quick and easy baking powder biscuits are the dinner-table classic that earned its place by being faster than a trip to the bakery. Five pantry ingredients, no yeast, no resting time. Just sift, cut in, knead lightly, cut, and bake.

The shortening-and-flour cut is what makes these tall and tender. Two spatulas (or a pastry cutter) work the shortening into the flour until you’ve got pieces the size of small peas. Those fat pockets melt during baking, leaving steam pockets behind that puff the biscuits up and give them that flaky pull-apart layer.

Light kneading is the rule. Maybe six or eight folds and that’s it. Overworking develops gluten and you end up with biscuits that taste like dinner rolls instead of biscuits.

The pat-down to half an inch thick matters more than you’d think. Roll them too thin and they bake into hard discs. The half-inch height is what lets them double up into those proper two-inch tall biscuits everyone wants.

A hot 450°F (230°C) oven is what gives the rapid spring. Lower temperatures bake them through but never get the lift.

Pro Tips

• Cut straight down with the biscuit cutter and don’t twist. Twisting seals the edges and stops the rise.
• Place biscuits touching on the pan for soft sides, or spaced out for crispy all-around. Cook’s choice.
• Don’t reroll scraps more than once. Re-rolled dough makes tougher biscuits.
• Brush tops with melted butter the moment they come out of the oven for a buttery finish.

Variations

• Swap shortening for cold butter for a richer flavor and crispier exterior.
• Add 1 cup shredded sharp cheddar and 2 tablespoons chopped chives for cheddar-chive biscuits.
• Replace ¼ cup of the milk with buttermilk for tangier biscuits with a softer crumb.