baking powder biscuits

I’ve never understood why anyone would buy brownies from a mix or refrigerated biscuits in a roll. Neither is difficult to make from scratch, and the difference is like comparing a homegrown tomato to one you would find at the grocery store in the wintertime. These biscuits are buttery and flaky and have a crispy exterior. Served piping hot from the oven with jam or honey and a little more butter, they’re pretty much out of this world.

This recipe is slightly modified from the one in my Better Homes and Gardens cookbook, given to me at a wedding shower years ago. The page is stained and the holes have pulled away from the loose-leaf binding; obviously it’s been well-used and loved.

Baking powder biscuits


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup cold butter, cut in pieces
  • ¾ cup, plus 1 tablespoon cup cold milk


Preheat oven to 450 degrees F.

Sift flour, baking powder and salt together in a mixing bowl. Cut in butter till like coarse crumbs. Make a well in the flour mixtures and add milk all at once and stir quickly with a fork until dough follows fork around the bowl. Turn onto a lightly floured surface. Gather dough together and knead several times, folding it on top of itself.

Roll or pat dough to ½-inch thick. Using 2-inch biscuit cutter, cut dough straight down, without twisting. Gather remaining scraps, roll out again, and cut a few more biscuits. Repeat if necessary. Bake for about 12 minutes, or until golden brown on top. 

NOTE:  If your dough is too dry after stirring, add an additional teaspoon of milk to the bottom of bowl and stir again to pull in the straggler crumbs.

Biscuits & Gravy

I know this recipe isn’t anything new, but it’s delicious, easy and quick for not a whole lot of money. Also, it’s great for any meal of the day: breakfast, lunch, or dinner!

What you’ll need: 

Breakfast sausage (get whatever you like. Remove the casing if it comes in links)

Begin by cooking the sausage in a tall frying pan/sauce pan, breaking it up like you would ground beef; you’ll need about 10 oz, but you can do more or less depending on what you want.  Once the sausage is cooked through (no more pink) add 2 TBSP of flour and stir to mix thoroughly. Then pour in 2 to 2.5 cups milk and stir until it starts to thicken (it’ll take a few minutes; be sure you have your pan on a med-high heat). Then just add salt and pepper to taste. If you want it thicker: add more flour. Or if you want it thinner, add more milk. 

You can serve this over canned biscuits or make your own. My favourite biscuit recipe is Betty Crocker’s Baking Powder Biscuits and they’re cheap and easy to make as well!

If you get the canned biscuits, it only takes about 15 minutes to make and you should get between 4-6 servings.