• Cooking Time:
  • Servings: 12
  • Preparation Time:




  • Reynolds® Parchment Paper
  • 2
  • cups flour
  • 4
  • teaspoons baking powder
  • 1/2
  • teaspoon salt
  • 1/2
  • cup butter, cut in pieces
  • 3/4
  • cup milk


  • PREHEAT oven to 425°F. Line a cookie sheet with Reynolds Parchment Paper; set aside.
  • COMBINE flour, baking powder and salt in a large bowl. With a pastry blender, blend butter and flour until mixture resembles coarse crumbs.
  • STIR in milk until dough forms and clears the sides of the bowl. Gather dough into a ball.
  • PLACE a sheet of parchment on countertop and sprinkle lightly with flour. Place dough on floured parchment. Knead dough about 10 times. (Dough will feel light and soft, but not sticky.)
  • PAT dough 1/2-inch thick. Cut into 2-inch biscuits, using a small biscuit cutter or glass dipped in flour. Place biscuits on parchment-lined cookie sheet. Push leftover bits of dough together; pat smooth and cut remaining biscuits.
  • BAKE 10 to 12 minutes or until tops are lightly browned.

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