The Best Baking Powder Biscuits - Frugal Living Mom (2024)

August 6, 2015 by jlpenner Leave a Comment

Growing up my mom was not one to make a lot a biscuits. But my husbands mom did, and boy were those things good! So yummy and flaky.

She would bring out different toppings to put on them; peanut butter, butter, coconut, creamed honey, homemade jam..

Delish!

Biscuits are just a down home comforting addition to any meal.

Don’t miss this post that features another of my hubbies favorite meals and a funny story about dinner at his families house when we were young.

Top these beauties with Frugal Living Mom’s Homemade Almond Butter and Strawberry Freezer Jam.

What is you favorite bread to go with a good home-cooked meal?

The Best Baking Powder Biscuits

• 2 3/4 cups all-purpose flour
• 1/4 cup corn starch plus more for rolling
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup salted butter (cold)
• ½ cup whole fat Greek style plain yogurt
• 1/4 cup heavy whipping cream
• 1/3 cup whole milk
• 1 egg

FOOD PROCESSOR INSTRUCTIONS

1. Heat oven to 450 degrees. Line a baking sheet with parchment paper.
2. In food processor, combine flour, corn starch, baking powder, and salt. Pulse to combine.
3. Add in the cold butter in 4 – 5 chunks. Pulse about 10 seconds until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture.
4. Add yogurt, cream, milk, and egg to food processor. Pulse until dough ball forms and gathers along the side of the bowl.
5. Remove from bowl onto rolling surface that is lightly covered with corn starch. Knead the dough a few times turning it over onto itself and turning about 6 – 10 times.
6. Use rolling pin to roll out to 9 X 12 rectangle. It will be about ¾ inch thick.
7. Cut into 15 – 18 rectangles and place on parchment lined baking sheet.
8. Bake on middle rack at 450 degrees for 8 – 12 minutes until biscuits are lightly browned.
9. TIPS in the food processor: If the dough is too wet and doesn’t stay lumped together add 1 tablespoon of all-purpose flour and pulse. Repeat until dough is solid enough to handle. If dough is too dry, add 1 teaspoon of water and pulse. Repeat adding tiny amounts of water until all the dough sticks together in a ball.

HAND MIXED INSTRUCTIONS

1. Heat oven to 450 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, corn starch, baking powder, and salt. Stir to combine.
3. Add in the cold butter in 4 – 5 chunks. Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This should take a few minutes to make sure there are no large clumps remaining.
4. In a separate small bowl, mix the yogurt, cream, milk, and egg. Stir to combine.
5. Stir the wet mixture into the flour mixture until dough ball forms and gathers along the side of the bowl. If it’s a little wet and doesn’t hold a ball shape you can add about a tablespoon of flour and stir to see if it holds together better. If the mixture is too dry and doesn’t come together, you can add a teaspoon of milk and stir again.
6. Remove from bowl onto rolling surface that is lightly covered with corn starch. Knead the dough a few times turning it over onto itself and turning about 6 – 10 times.
7. Use rolling pin to roll out to 9 X 12 rectangle. It will be about ¾ inch thick.
8. Cut into 15 – 18 rectangles and place on parchment lined baking sheet.
9. Bake on middle rack at 450 degrees for 8 – 12 minutes until biscuits are lightly browned.

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