Baking Powder Biscuits

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These fluffy baking powder biscuits just might be some of the best biscuits you’ll ever make!.

Baking Powder Biscuits

Baking Powder Biscuits

1-3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk


Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 16 biscuits or 8 servings, 2 biscuits each

PREHEAT oven to 450°F.

Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.

PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.

BAKE 10 minutes or until golden brown.

Great Substitute

Substitute shortening or butter for the margarine.

Larger Biscuits

If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits. Bake as directed. Makes 8 servings, 1 biscuit each.

Crustier Biscuits

For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes. Makes about 8 servings, 3 biscuits each.

Nutrition Information:
Calories: 180
Total fat: 8 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 420 mg
Carbohydrate: 22 g
Dietary fiber: 1 g
Sugars: 2 g
Protein: 4 g
Vitamin A: 8 %DV
Vitamin C: 0 %DV
Calcium: 15 %DV
Iron: 8 %DV

Used with permission of Kraft Foods. Visit for more recipes.



Owner/Blogger at Bread Experience
Hello, I’m Cathy, the face behind the Bread Experience. I'm a project manager by profession. My job can be very stressful at times and I've found that baking bread is a wonderful stress reliever.

I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.


  1. Haley says

    I tried this recipe because it was the first hit on Pinterest for yeast free biscuits, and I was looking to make biscuits quickly and with no rising. It seemed like a very easy recipe, with only a few ingredients and simple directions. However, it did not come out as I thought it would. I needed almost an extra full cup of flour to get to the consistency of a dough that could be kneaded and rolled out. I am an avid baker, so I really don’t think this is a user error. This recipe is flawed. I added the extra almost cup of flour as well as extra baking powder and salt to compensate. What a shame. Biscuits came out fine but I was disappointed in the recipe.

    • Cathy says

      Edited 5/17/2015: After further research, it seems that this recipe is a good fail safe one for making baking powder biscuits. If you want feather-light biscuits, then using a wet sticky dough works best because this is what will produce enough steam for the biscuits to rise. In order to handle the sticky dough, you’ll need to lightly flour your hands and the dough. And handle the dough as little as possible before placing in the preheated oven.

      Haley, I’m sorry your biscuits didn’t turn out the way you expected. That can be so frustrating! Although I haven’t made this specific recipe, it follows the general rules for making biscuits – i.e. use 1 teaspoon of baking powder for each cup of flour and half as much liquid as flour. They included a bit more baking powder than normal for the amount of flour used (2 1/2 tsp. instead of 1 3/4 tsp), but that wouldn’t affect the hydration, that should make them rise higher. The liquid proportions are correct.

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