These classic baking powder biscuits are a staple in any home kitchen—simple, fluffy with a tender crumb. Made entirely from scratch using pantry basics like flour, baking powder, salt, lard or butter, and milk, they come together in just 30 minutes. Perfect for breakfast with honey or with gravy, or as a side for soups, stews, or hearty dinners! These biscuits rise beautifully thanks to the baking powder, creating soft layers and a golden, crisp top.

As you might be desiring to become less and less reliant on the grocery store for staple items like quick breads, this is a good, basic biscuit recipe to keep in your back pocket! No need to grab a can of biscuits at the store anymore because this can be pulled together from scratch with ingredients you already have on hand in under 30 minutes.

Ingredients You Need

Flour: This causes the body and crumb of every biscuit and is a staple in every kitchen. I like to buy mine in bulk from Azure standard. All-purpose flour creates a tender, yet stable biscuit.

Baking powder: The leavening agent that makes the biscuits rise. It reacts quickly with the liquid in the dough and the heat of the oven to create lift, giving biscuits their fluffy texture.

Salt: Enhances flavor. Even in small amounts, salt is essential for bringing out the subtle flavors in the biscuit. My favorite salt to use is Redmond Real Salt.

Sugar (optional): Adds a touch of sweetness, especially if the biscuits are served for breakfast or with fruit spreads.

Lard or Butter: Creates flakiness and adds rich flavor. When cold butter melts in the oven, it creates steam pockets that help lift and separate the dough into layers.

Milk: Hydrates the flour to form the dough and activates the baking powder. Whole milk which I like to use adds slight richness and moisture, binding the ingredients together into a soft, workable dough.

How to make Baking Powder Biscuits

In a mixing bowl, combine flour, salt, baking powder and sugar. Add lard or butter, and using a fork or hands, mix together into a crumb like mixture. Pour in milk, incorporate into a soft dough and dump onto a lightly floured surface. Fold until desired shape is created and press out until it is about 1/2 in thickness.

Using a biscuit cutter or a cup, cut out biscuits and place onto a baking sheet.

Biscuits can be placed together with edges touching if you’d like to keep edges soft, or spaced out to allow all sides of each biscuit to create a tender crumb.

Why you will love this recipe

1. Unbeatable Freshness

Straight from the oven, homemade biscuits are warm, flaky, and melt-in-your-mouth — something no packaged version can truly replicate.

2. Rich Flavor

Made with quality fats, from-scratch biscuits have a depth of flavor that’s rich, comforting, and satisfying.

3. Perfect Texture

The ideal biscuit is golden and slightly crisp on the outside, soft and tender on the inside — and that’s exactly what scratch recipes deliver when done right.

4. Customizable to Taste

Whether sweet, savory, cheesy, or herbed, homemade biscuits can be tailored to anyone’s preference. Add cheddar, chives, honey, or spices to make it your own and perfectly pair with dinner.

5. No Preservatives or Additives

Feel good eating biscuits that are made with simple, wholesome ingredients — no unpronounceable chemicals or hidden sugars.

6. They Feel Homemade (Because They Are!)

There’s a nostalgic, cozy feeling tied to a warm, homemade biscuit. It feels like love, comfort, and care.

I love this quote and know that my kids feel this way when I make these for them.

“They taste like someone actually woke up early just to make your morning better.”

FAQ

1. Why aren’t my biscuits rising?

Common causes:

Old baking powder (check expiration!)
Overworked dough
Dough not cold enough — cold lard or butter creates steam, helping biscuits rise

2. Can I use all-purpose flour?

Yes! All-purpose flour is what I prefer to use. However, Southern-style biscuits often use low-protein flour (like White Lily) for a more tender result.

3. Should I use butter, lard, or both?

Butter adds great flavor and crisp edges
Lard makes them extra tender and fluffy with a nice flavor
Best of both worlds: use a mix (e.g. half butter, half lard)

4. Why is my dough so sticky or dry?

If too sticky, add a little more flour, 1 tbsp at a time.
If too dry, drizzle in a touch more milk.
Humidity, flour type, and measuring technique all affect dough texture.

5. How do I get golden tops without overbaking?

Brush the tops with:

Butter for flavor and softness
Milk or cream for browning
Egg wash for a shiny, golden finish

6. How do I store leftover biscuits?

Store at room temp for 1-2 days in an airtight container
Reheat in oven at 300°F (150°C) for 5–10 mins
Or freeze and reheat directly from frozen

You and your family will love homemade biscuits because they’re warm, buttery, and made with real, simple ingredients. Fresh from the oven, they’re soft on the inside, golden on the outside, and packed with comforting, nostalgic flavor that no store-bought version can match.

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