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Biscuits without baking powder stacked on a plate.
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4.75 from 12 votes

Biscuits Without Baking Powder

These biscuits without baking powder are the most fluffy biscuits you could ever imagine! Made with simple ingredients, this easy recipe calls for all-purpose flour, milk, salt, butter, and a secret ingredient that replaces the baking powder! You will love these flaky biscuits with jam, butter, or whatever you prefer!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Side Dish, Snack, snacks
Cuisine: American
Diet: Vegetarian
Servings: 18 biscuits
Calories: 177kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 C). Line a baking sheet with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda, cream of tartar and salt. Set aside.
  • Using a box grater, grate the chilled butter. Add to the flour mixture.
  • Using your hands, rub the butter into the flour until it resembles coarse bread crumbs.
  • Add the milk and stir to form a dough, being careful not to over mix the dough.
  • Turn the dough onto a floured work surface and gently knead to combine.
  • Using your hands or a rolling pin, roll the dough to approximately 2 inches thick.
  • Fold the dough over and roll it out again. Repeat this process 3 more times.
  • Using a 2½ inch round biscuit cutter, cut 18 biscuits from the dough, place them onto the prepared tray.
  • Optional: Whisk the egg and brush over the tops of each biscuit, this will give a lovely golden top to the biscuits.
  • Bake for 20 minutes or until the tops are a lightly golden brown.
  • Remove and allow to cool completely.

Notes

  • Make sure the butter is very cold, it can used from either the fridge or freezer. If it’s a hot day it’s best to chill the butter in the freezer before using, this will provide a better end result.
  • Cooking times may vary based on the ovens being used. If you find the tops of the biscuits are starting to brown too quickly you can reduce the oven temp to 350F/180C.
  • Any sized biscuit cutter can be used or even a knife can be used to cut the dough into squares.
  • Do not twist your biscuit cutter when cutting your biscuits – push straight down and pull up to ensure the tops of your biscuits are even and not sloped (so they bake evenly).
  • Make sure your baking soda and cream of tartar is fresh for best results.
  • Do not overwork your biscuit dough.
  • Spoon and level your flour for accurate measuring.
  • Use unsalted butter for a lower sodium biscuit, and also if you just want a less salty flavor to your biscuit. 
  • The final taste of the biscuits is neither too sweet nor salty! The biscuits are very versatile and the perfect tea biscuit to eat with jam, butter, or whatever you love! 

Nutrition

Serving: 1biscuit | Calories: 177kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 215mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g