Baking Powder Biscuits II

Baking Powder Biscuits II

29 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m

“Tender biscuits with less fat than most.”

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Adjust Servings

Original recipe yields 12 biscuits



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
  3. Roll dough out on a lightly floured surface. Cut dough into biscuits.
  4. Bake in preheated oven for 15 minutes, or until golden brown.

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Reviews (29)

Rate This Recipe
Mochi Puffs

Mochi Puffs

This recipe is very similar to the Betty Crocker recipe for baking powder biscuits but by using oil instead of shortening, a lot of fat is cut out. I used olive oil like another reviewer because it is what I had. I also didn't have buttermilk so I used soy milk with about a tablespoon of lime juice. Delicious!



These turned out quite nice - not flaky/greasy like southern US biscuits, but light and soft like Canadian biscuits. I ended up with 24 small biscuits.



Very good, easy recipe. I did these as drop biscuits as the dough did seem too moist to roll out. I also substituted half of the flour for whole wheat, and then added a pinch of sugar and some grated parmiggiano. These would work well as easy herb biscuits too. I baked on a stone pan and they came out perfect - browned on the outside and moist inside. Note: if you like heavy, traditional butter biscuits, this may not be for you - but I prefer the lighter (and healthier!) texture that these produced.

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Amount Per Serving (12 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Buttermilk Biscuits


next recipe:

Beer Biscuits