Farmhouse Baking Powder Biscuits
Tall flaky biscuits mixed and baked in under half an hour, meant for stew and gravy.
- Prep
- 12 min
- Cook
- 15 min
- Total
- 27 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Baking sheet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 24 g
- protein
- 4 g
- calories
- 210
Instructions
- 1
Whisk the dry ingredients, then cut in the cold butter until it looks like coarse oat flakes with some pea-sized pieces left.
- 2
Pour in the buttermilk and stir just until it comes together — the dough should still look rough.
- 3
Pat out 3 cm thick on a floured board, fold it over on itself twice, then pat out again.
- 4
Cut straight down with a floured cutter without twisting.
- 5
Set the biscuits close together on a sheet and bake at 220C for 13-15 minutes.
- 6
Serve straight from the oven.
Chef's tips
Twisting the cutter seals the layers and stops the biscuits rising tall.
Ingredient substitutions
- buttermilk → milk with 1 tbsp vinegar, left 5 minutes
- butter → lard, the older prairie fat
Storage
Best within hours; refresh briefly in a hot oven.
Common mistakes to avoid
- •Overworking the dough
- •Warm butter, which kills the flake
Serving suggestions
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