Baked Goods/Bread | Vegetarian

Baking Powder Biscuits

Triticum aestivum Allergens: Wheat, Milk
Baking Powder Biscuits

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine North American/Southern US
  • Seasonality Year-Round
  • Source Wheat flour, butter/shortening, milk/buttermilk, baking powder

The Forktionary Angle

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Definition

Fluffy, leavened bread rolls made with baking powder, butter, and flour, typically served warm as a side or for breakfast.

Sensory Profile

TasteMild, Buttery, Slightly Savory
TextureFluffy, Tender, Crumbly, Moist
AromaBaked Bread, Butter
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g (1 biscuit)
Calories300 kcal
Total Fat15 g
Saturated Fat8 g
Trans Fat0 g
Cholesterol30 mg
Protein7 g
Total Carbohydrate35 g
Dietary Fiber1 g
Total Sugars3 g
Calcium100 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

Use very cold butter and handle the dough minimally to ensure a tender, flaky biscuit texture.

Substitutions

Best Match

Scones

1:1

Similar flaky texture and leavening method, can be savory or sweet.

Dinner Rolls

1:1

Yeast-leavened, slightly chewier but serves the same purpose as a bread accompaniment.

Cornbread

1:1

Different flavor and texture, but a common Southern bread side, quick to make.

Popovers

1:1

Lighter and airier, but offers a similar warm, savory bread experience with meals.

Buying Guide

Freshly baked are best; frozen or refrigerated dough offers convenience.

Flavor Pairings

Gravy Fried Chicken Jam Butter Eggs Soup.