Okay, here’s my blog post about making biscuits without baking powder, written in a conversational and personal style:
So, the other day I was craving some warm, fluffy biscuits, but I realized I was completely out of baking powder. Disaster, right? Nope! Turns out, you can totally make decent biscuits without it. I did a little digging and experimented, and guess what? It worked!
My No-Baking-Powder Biscuit Experiment
First, I grabbed my trusty bag of all-purpose flour. I didn’t have any self-rising flour, which already has leavening agents, but that’s okay. All-purpose is our base.
I measured out about 2 cups of flour into a big bowl. I’m not super precise with my measurements, to be honest. I kind of go by feel.
Then, I added a pinch of salt – maybe half a teaspoon? Again, eyeballed it. Salt is important for flavor, don’t skip it!
Next, the key ingredient to replace the baking powder: I used a combination of baking soda and something acidic. For my acid, I used, Buttermilk. I poured in, let’s say, a quarter to half a cup. You can experiment with lemon juice or vinegar with milk, use a teaspoon of a chosen combination.
The important part is to mix the baking soda into the flour really well before adding the acid. This helps prevent clumps and ensures even rising.
Now, the secret ingredient for that classic, soft taste, butter(or you can replace it with a different type of fat, like oil).You can get better results if it’s cold.
After adding, I combined them by using my hands, it’s pretty fun.
After that, I added the liquid ingredient, in this case, I have milk, added gradually until all of them is well combined and become the dough.
I poured in my buttermilk, a little at a time. I mixed it all with a fork until it just started to come together. You don’t want to overmix it; that makes for tough biscuits.
I dumped the shaggy dough onto a lightly floured countertop. Then, I gently patted it out to about half an inch thick. No need for a rolling pin; I just used my hands.
I used a round cookie cutter (a glass works fine too) to cut out my biscuits. I just pressed straight down, no twisting, to help them rise evenly.
I placed the biscuits onto a baking sheet. I didn’t grease it, but you can if you’re worried about sticking.
I popped them into a preheated oven at around 400-450°F (200-230°C). I baked them for about 10-15 minutes, until they were golden brown on top.
And there you have it! Warm, surprisingly fluffy biscuits, even without baking powder. They weren’t quite as light and airy as traditional biscuits, but they were still delicious and satisfying. I slathered them with butter and jam, and they were perfect.
So, don’t let a lack of baking powder stop you from enjoying homemade biscuits! It’s totally doable, and the result is pretty darn good.
