Here’s the formula: for every one cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt. Think of it as the Holy Trinity of biscuit-making—like the Father, Son, and Holy Ghost, but with more gluten and less eternal damnation.
If you’re making a giant batch, just multiply. For two cups: 3 teaspoons baking powder and ½ teaspoon salt. For three cups: you get the idea. Your math teacher would be proud, even though you failed that one test on ratios in 10th grade.
The Mixing Method: No Whisking Required (But It Helps)
Grab a bowl. Dump in your all-purpose flour. Add the baking powder and salt. Now, whisk it like you mean it. Don’t just tap it with a fork like you’re apologizing—get in there and pretend you’re mixing a martini for a very important houseguest.
Why whisk? Because you want the baking powder and salt to be evenly distributed. Nothing ruins a batch of scones like one bite tasting like a salt lick and the next like a bland cloud. Whisk for at least 10 seconds, or until the flour looks like it’s been to a gentle rave.
Pro tip: if you have a fine-mesh strainer, sift the mixture. Sifting is like giving your flour a spa day—it aerates everything and breaks up clumps. Clumps of baking powder are the enemy of fluffy pancakes. Treat them like that annoying friend who always wants to talk during the movie.
