Baking Powder Biscuits - Kraft Recipes Top
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Baking Powder Biscuits

Prep Time
Total Time

16 biscuits or 8 servings, 2 biscuits each

Enjoy light & tender biscuits for a real treat at any meal. Spread the biscuits with honey or jam for breakfast or serve with soups, stews, chicken & more.

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What You Need

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Make It

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  • Preheat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
  • Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
  • Bake 10 minutes or until golden brown.

Special Equipment Needed


Substitute shortening or butter for the margarine.

Larger Biscuits

If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits. Bake as directed. Makes 8 servings, 1 biscuit each.

Crustier Biscuits

For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes. Makes about 8 servings, 3 biscuits each.


  • 16 biscuits or 8 servings, 2 biscuits each

Diet Exchange

  • 1-1/2 Starch
  • 1-1/2 Fat

Nutritional Information

Serving Size 16 biscuits or 8 servings, 2 biscuits each
Calories 180
Total fat 8g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 420mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Used for breakfast pizza crust...outstanding! We used this as the crust for our breakfast pizza... fabulous! The crust was crisp on bottom & soft inside like a biscuit. Here's how we did it: * prepared dough according to the recipe using butter instead of margarine * rolled out less than 1/4" thick and @ 12" diameter * placed rolled dough on cold baking stone and partially baked it @ 4 minutes in preheated 450° oven. * added toppings alternating cheese/cooked breakfast sausage/cheese/scrambled eggs/cheese * returned it to oven and baked @5 minutes/til Note: a white sauce would have made a good sauce for this pizza
Date published: 2017-12-15
Rated 1 out of 5 by from Followed directions exactly NO Taste and flat. Followed directions exactly NO Taste and flat. Still looked like uncooked dough, and when following the directions I could NOT knead it because it was too liquidy, so dont know how everyone else said they came out great?
Date published: 2015-08-27
Rated 4 out of 5 by from How to avoid sticky dough and flat biscuits Add liquid ingredient slowly. You may not need to use all of it, but also bear in mind that more flour will be incorporated when you knead and roll out the dough. If your biscuits did not rise well, it's almost certainly because you turned the cutter when you lifted it from the dough. Only push and lift the cutter straight down and up, and then dip it in flour between each biscuit. Hope this helps!
Date published: 2017-04-04
Rated 5 out of 5 by from My mother made biscuits all of the time when I was a child using crisco shortening. My mother made biscuits all of the time when I was a child using crisco shortening. so I was very surprise to use the butter after making them with shortening my self for years. Using the unsalted butter was great. I used buttermilk instead of milk so I had to increase the amount. also I used self rising flour instead too. Again the biscuits turn out great. I brush them lightly with butter after I took them from the oven. I am truely sold!!! thanks,
Date published: 2009-08-30
Rated 5 out of 5 by from Best biscuits I made so far I've been on a journey trying to learn how to make biscuits. I've tried various recipes and I think I will end with this recipe. My biscuits came out perfect! Not sure if it made a difference, but I did use bread flour instead of all purpose flour. Otherwise, I followed this recipe exactly. Thank you.
Date published: 2017-10-29
Rated 4 out of 5 by from This was my first attempt at making biscuits. This was my first attempt at making biscuits. They came out kind of flat but tasted great! The recipe was easy and the ingredients were all in my kitchen. The dough was sticky but that was expected. Instead of a cookie cutter I used a drinking glass (about a 3 inch rim)and floured the rim. This will make about 10 biscuits.
Date published: 2009-04-13
Rated 2 out of 5 by from I thought these were just ok. I thought these were just ok. When I added the liquid and mixed it all together, the dough was wet so I added more a lot more flour just so it wouldn't stick while I rolled it out. They tasted floury. I used a 2 inch cookie cutter which seemed too small, but they were a perfect size for my kids and they loved them. I'm not sure if I'll be making these again.
Date published: 2006-12-07
Rated 4 out of 5 by from Super easy and very good! I made these to go with some stew and I was amazed at how quick and easy it was. They came our looking perfect and tastes delicious!
Date published: 2017-05-29
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