Ingredients
Units
Scale
- 2 c. flour (can use 1/2 whole wheat flour, 100% whole wheat pastry flour or gluten-free flour blend)
- 3 tsp. baking powder
- 1/2 tsp salt
- 1/4 c. butter or coconut oil (use the code STEWARDSHIP for 10% off at that site!) or lard
- 3/4–1 c. milk or buttermilk or yogurt
Instructions
- Mix dry ingredients. Cut fat into mixture using a pastry blender or 2 knives. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut with a glass dipped in flour (or you can make rounds by hand), approximately 1 inch thick.
- Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).
Notes
Gluten-free: Use the same directions and proportions but with a gluten-free flour blend. It works! The only one I’ve tested is my homemade blend, found here.
Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder and salt (Use the code kitchenstewardship for 15% off of your first purchase) over the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling.