When I was a kid, I always looked forward to my grandmother’s baking powder biscuits. We’d eat them with butter and lots of homemade jam, and life was good.
Her recipe eventually became the base for our breakfast pizza, and it’s been one I’ve carried with me in life. Odd, because I don’t tend to use recipes at all… and when I do, I usually tweak the crap out of them each time!
This is a recipe that doesn’t need tweaking, though. Sure, there are minor variations I’ll do – sometimes I’ll use milk (as she did), sometimes I’ll use buttermilk. If I don’t have shortening (as she used) or if I want a richer flavour, I’ll use butter instead. It’s all good!
As long as you don’t over-handle the dough, these baking powder biscuits bake up light and fluffy, and are easily split in half. This makes about 6 good sized biscuits, but is easily doubled.
Also, if you’re willing to put in a little bit more effort, these biscuits provide the base for my Biscuits and Gravy – MY Way! Recipe. My use of a nice brown roux adds a ton of flavour – SUPER tasty!
When I was a kid, I always looked forward to my grandmother’s baking powder biscuits. We’d eat them with butter and lots of homemade jam, and life was good. As long as you don’t over-handle the dough, these biscuits bake up light and fluffy, and are easily split in half. This makes about 6 good sized biscuits, but is easily doubled.
Course Bread, Breakfast
Keyword baking powder biscuits, biscuits, biscuits and gravy, Breakfast
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Marie Porter
1/3cupShortening or Butter
3/4cupMilk or Buttermilk
Preheat oven to 450 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
In a medium sized bowl, mix together flour, baking powder,and salt.
Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
Pull dough together into a ball, place on a lightly floured work surface. Gently roll dough out to about 3/4 – 1″ thick, and cut into rounds with a drinking glass. (I like to use about 3″ diameter).
Arrange biscuits on prepared baking sheet. Bake for 12-14 minutes, or until golden brown on top.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.