Betty Crocker’s Baking Powder Biscuits Recipe

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This timeless Betty Crocker’s Baking Powder Biscuits recipe has accompanied many of us through various milestones, from our first solo baking experiments to cozy weekend brunches with loved ones. It’s a testament to the simplicity and beauty of home baking, providing a warm, buttery embrace in biscuit form.

How to make Betty Crocker’s Baking Powder Biscuits

Betty Crocker’s Baking Powder Biscuits is a convenient baking mix for fluffy and tender biscuits. It’s a pre-mixed product that includes ingredients like flour, baking powder, salt, and sometimes shortening or other fats.

Ingredients:

• 2 cups all-purpose flour (You want to start with a good quality flour for the best texture)
• 1 tablespoon baking powder (This is the leavener that will give our biscuits their rise)
• 1 teaspoon sugar (Just a touch of sweetness to balance the flavors)
• 1/2 teaspoon salt (Enhances the taste of the biscuits)
• 1/3 cup shortening (This helps achieve that sought-after flakiness; you can also use cold butter for rich flavor)
• 3/4 cup milk (Whole milk will give you the richest taste, but 2% works too)

Instructions:

1. Preheat Oven: Start by heating your oven to 450 degrees Fahrenheit (230 degrees Celsius). This high temperature is crucial for getting that quick rise as soon as the dough hits the heat.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Sifting them together ensures they’re well combined and aerated.
3. Cut In Shortening: Add the shortening to the dry ingredients. Cut the shortening into the flour mixture using a pastry blender or two knives until it resembles coarse crumbs. This technique is key to creating flaky layers in your biscuits.
4. Add Milk: Pour in the milk and stir just until the dry ingredients are moistened. Overmixing the dough can activate the gluten and make your biscuits tough.
5. Knead Gently: Turn the dough out onto a lightly floured surface. Knead gently 3 to 4 times, folding the dough over itself. Over-kneading will again affect the tenderness.
6. Roll & Cut: Roll the dough with a rolling pin to about 1/2 inch thick. Cut out the biscuits using a biscuit cutter or the rim of a glass dipped in flour. Be sure not to twist your cutter, which can seal the edges and prevent rising.
7. Bake: Place the biscuits on an ungreased baking sheet with edges a tad bit touching for soft sides or spaced apart for crisp edges. Bake for 10 to 12 minutes or until they’re a beautiful golden brown.

Tips for Baking Perfect Biscuits:

• Cold Fat: If you use butter instead of shortening, make sure it’s cold. This creates steam pockets during baking that result in flaky biscuits.
• Do Not Overwork: Be gentle with your biscuit dough to avoid overworking the gluten. This tip can’t be stressed enough for tender biscuits.
• Use Fresh Baking Powder: Since baking powder is responsible for the rise, ensure yours is fresh for the best results.
• Biscuit Cutter: Dip your biscuit cutter in flour between cuts to prevent sticking and make a clean cut.
• Leftover Dough: When re-rolling scraps for more biscuits, handle the dough as little as possible to maintain the texture.

What to serve with

Betty Crocker’s Baking Powder Biscuits, with their buttery fluffiness and golden perfection, are incredibly versatile, making them the perfect canvas for a slew of delicious pairings.

Breakfast and Brunch:

• Classic Sausage Gravy: Smother your biscuits in creamy sausage gravy to turn them into a Southern delight. This hearty dish is a breakfast staple that will start your day with a satisfying kick.
• Scrambled Eggs and Cheese: Split your Betty Crocker’s Baking Powder Biscuits in half and fill them with fluffy scrambled eggs and a slice of your favorite cheese. Add some cooked bacon or sausage for an extra indulgent breakfast sandwich.
• Fruit Compote and Whipped Cream: For a sweeter start to the day, top your biscuits with homemade fruit compote—think berries, peaches, or apples—and a dollop of freshly whipped cream.

Lunch and Dinner:

• Fried Chicken: For a deliciously comforting meal, place a piece of crispy fried chicken between a split biscuit. Add a pickle slice for a touch of acidity.
• Pulled Pork: Tender, slow-cooked pulled pork piled high on a biscuit makes for a mouthwatering sandwich, especially when topped with coleslaw.
• Beef Stew: For a warming and fulfilling dinner, use your biscuits to sop up the rich broth of homemade beef stew.

Snacks and Appetizers:

• Pimento Cheese: For a delightful snack, serve your biscuits with a side of homemade pimento cheese. The sharpness of the cheese pairs beautifully with the buttery biscuits.
• Honey and Butter: Simple yet irresistible, spreading butter and a drizzle of honey on warm biscuits creates a snack that dances between savory and sweet.
• Biscuit Sliders: Miniaturize your biscuits to create small sliders. Fill them with anything from ham and cheese to mini crab cakes for an appetizing bite-sized treat.

Soups and Salads:

• Tomato Soup: The classic pairing of tomato soup with a biscuit on the side is comfort food at its best. The acidity of the tomato is a perfect counterbalance to the rich, buttery biscuit.
• Caesar Salad: Roughly chop the biscuits into crouton-sized pieces, toast them in the oven with some garlic butter, and toss them into a Caesar salad for a creative twist on a classic dish.

Ingredients substitutes

Making Betty Crocker’s Baking Powder Biscuits and found yourself missing an ingredient? Don’t worry; there are plenty of substitutes that can help you achieve similarly delightful results without a last-minute run to the grocery store.

Flour

The recipe typically calls for all-purpose flour, which is a staple in biscuit making. However, if you’re out or need a gluten-free option:

Substitute: Use a gluten-free all-purpose flour blend in equal measure. Ensure it contains xanthan gum if the blend doesn’t already include it, as this will help mimic the texture of gluten.

Baking Powder

Baking powder is crucial for the rise of the biscuits.

Substitute: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar for every teaspoon of baking powder required. If the recipe needs acidity, you can also use ½ teaspoon of baking soda with ½ cup of buttermilk (reduce other liquids accordingly).

Salt

Salt enhances the flavor of the biscuits.

Substitute: In a pinch, you can use kosher or sea salt instead of table salt, keeping in mind that you may need to adjust the quantity due to differences in crystal size. If on a low-sodium diet, omitting salt may not significantly affect the rise but will alter the taste slightly.

Fat

Shortening is often recommended for its ability to create a flaky texture.

Substitute:

• Butter: Use equal amounts for a richer flavor but slightly less flakiness. Make sure it’s cold.
• Coconut Oil: For a dairy-free option, use solid coconut oil in equal measure.
• Lard: Equal parts lard can also be used for an incredibly flaky biscuit.

Milk

Whole milk contributes to the tender crumb of the biscuit.

Substitute:

• Buttermilk: Its acidity adds a tangy flavor and can help with the rise. If using, add a bit more baking soda to balance the acidity.
• Non-Dairy Milks: Almond, soy, or oat milk can be used one-for-one for a dairy-free version. Consider adding a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

Sugar (If Used)

Some variations of the recipe call for sugar for a touch of sweetness.

Substitute: Use honey, maple syrup, or agave nectar in equal parts. Liquid sweeteners may slightly alter the dough’s consistency, so adjust liquids if necessary.

Final Thoughts

Using these instructions and tips, Betty Crocker’s Baking Powder Biscuits should come out of the oven ready to be slathered with butter, drizzled with honey, or smothered in gravy.

More Betty Crocker Recipes:

• Copycat Betty Crocker Stuffing Recipe