Indulge in the simplest pleasure of life with a delightful recipe for biscuits without baking powder. Whether you ran out of baking powder, or you're seeking a fresh approach to classic biscuits, this recipe is for you. Made with the bare minimum ingredients, these biscuits still yield the perfect amount of fluffiness and richness.
Every bite is a testament to the fact that great taste can be born out of simplicity. Perfect for breakfast or paired with your evening tea, these homemade biscuits are all about creating comforting food memories.
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Why This Recipe Works
The real charm of this recipe is in its simplicity and adaptability. The absence of baking powder doesn't affect the outcome; instead, it nudges you to explore alternatives. This recipe calls for baking soda and a bit of acid, typically in the form of yogurt, buttermilk, or vinegar. These ingredients, when combined, produce the same leavening effect as baking powder. Not only does this add a subtle tangy flavor to your biscuits, but it also presents a chance to experiment with other flavors, making this recipe a playground for your culinary creativity.
Furthermore, making biscuits without baking powder is not just a dietary preference, it's an adventure into the realm of traditional baking. Long before baking powder was popular, biscuits were made with similar recipes. So, in a way, it's a journey back in time to explore the age-old art of baking, adding an interesting historical facet to your baking experience. Plus, you may find the biscuits to be lighter and easier to digest. Making and enjoying these biscuits could give you a deeper appreciation for the magic of simple ingredients and the taste of tradition. This recipe proves that less can indeed be more.
Ingredients
All-Purpose Flour - The base for your biscuits. It has moderate protein content ideal for tender and flaky biscuits. If needed, you can substitute it with an equal amount of whole wheat flour or gluten-free all-purpose flour for dietary preferences.
Butter - Adds richness and fat, which makes the biscuits tender. Unsalted butter is usually recommended, but if you only have salted butter, you can use that and adjust the added salt accordingly. A good substitute is shortening or coconut oil.
Yogurt - Acts as the leavening agent in the absence of baking powder. It reacts with the baking soda to help the biscuits rise. Buttermilk can be used as a substitute if yogurt is not available.
Baking Soda - It reacts with the yogurt to provide rise to the biscuits.
Salt - Enhances the flavor of the biscuits. If using salted butter, reduce the amount of added salt.
Tips
- Ensure the butter is cold before adding it to the flour. This helps create pockets of steam that lead to a flaky texture.
- Don't overmix the dough. It can result in tough biscuits.
- Cut straight down when cutting the biscuits out to avoid sealing the edges, which can prevent the rise.
- Bake the biscuits close together. It helps them rise upward instead of spreading outward.
- Allow the biscuits to cool on a wire rack to prevent them from getting soggy.
How to Serve
Biscuits can be served as a side with almost any meal. Their light, fluffy texture and subtle flavor make them ideal for soaking up gravies and sauces or for sandwiching fillings.
- Breakfast Sandwich: Split a warm biscuit and fill it with scrambled eggs, cheese, and a slice of ham or bacon for a hearty breakfast sandwich.
- Dessert: Serve them with a drizzle of honey or a dollop of jam and cream for a simple and delicious dessert.
- Soup Side: The biscuit's flaky texture makes it an excellent companion to a bowl of soup.
Similar Recipes
Biscuits without Baking Powder
Ingredients
- 2 cups all-purpose flour
- 1 cup butter
- 1 cup yogurt
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the yogurt until the dough comes together.
- Turn the dough out onto a floured surface and knead gently a few times just until smooth.
- Roll the dough out to about 1-inch thickness. Cut with a round biscuit cutter and place on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
Nutrition
Notes
- Ensure the butter is cold before adding it to the flour. This helps create pockets of steam that lead to a flaky texture.
- Don't overmix the dough. It can result in tough biscuits.
- Cut straight down when cutting the biscuits out to avoid sealing the edges, which can prevent the rise.
- Bake the biscuits close together. It helps them rise upward instead of spreading outward.
- Allow the biscuits to cool on a wire rack to prevent them from getting soggy.
Well I didn’t have any yogurt so made buttermilk with milk and lemon. Using one cup of milk was too much as it is not as thick as yogurt. So I ended up using an extra cup of flour. It made15 biscuits and they were fabulous. Yummy light and fluffy.