When I was a kid, my mom made these Easy Baking Powder Breadsticks all the time. I had forgotten about them until I came across the recipe in our family cookbook. I made them the other day, and my kids were so sad when the last one disappeared. They have already asked me to make them again soon. They are like a cross between a biscuit and a breadstick. Not needing to use yeast, no rise time makes them a super quick and delicious addition to your favorite soups, chilis, and stews.
One of the things that make these Easy Baking Powder Breadsticks so delicious is the stick of butter you melt on the baking sheet. You turn each breadstick over in the butter to coat them before baking. Yum! The buttery coating coupled with garlic salt really makes these simple breadsticks addicting.
Eating them warm and fresh is best. They are fantastic and have a fluffy biscuit-like texture. I can’t wait for you to give these a try! Made with pantry staples you are sure to have on hand, I’m sure these yummy breadsticks will be a new go-to favorite recipe.
More Pantry Staple Recipes
- Easy French Bread
- The Best Baked Oatmeal
- Classic No-bake Cookies
- Mom’s Corn Bread
- Snickerdoodle Bars
- The Best Instant Pot Macaroni and Cheese
Step-by-step pictures for how to make Easy Baking Powder Breadsticks
Frequently Asked Questions about how to make Easy Baking Powder Breadsticks
Can I use Margarine instead of Butter?
Yes. My mom always used margarine. However, in my opinion, the flavor is better with butter.
Will these work with Gluten-Free flour?
I haven’t tried it personally, but they should work fine if you have a good gluten-free flour blend.
How many Breadsticks will this Recipe make?
Depending on how long you make them, this recipe can yield around 24 breadsticks. I usually cut about 12 rows, and then cut those in half. If you want to leave them really long and big, it will make around 12. If you want them to be small (around 4 inches), this recipe can make about 45 breadsticks.
Can I make these Easy Baking Powder Breadsticks in advance?
I do not recommend it. They are much better fresh. A couple of hours in advance is fine, but I wouldn’t make them a day in advance. They will not be as fresh and tender. Another option is to prepare them, and then wait to cook them for an hour or two. Just leave them out on the counter if you do that–don’t refrigerate them.
If I use regular salt instead of garlic salt should I still use 1 1/2 teaspoons?
No. If you are using regular salt, cut it down to 3/4 teaspoon. However, I must encourage you to use garlic salt. It makes them extra delicious.
- ½ cup butter
- 3⅓ cups all-purpose flour
- 3 tbsp granulated sugar
- 4 tsp baking powder
- 1½ tsp garlic salt
- 1½ cups milk
- Preheat oven to 400 degrees.
- While the oven is preheating, place the ½ cup butter on a rimmed 13x18 baking sheet in the heating oven for 5 minutes or until the butter is melted.
- While the butter is melting, stir together the flour, sugar, baking powder, and garlic salt in a medium-sized mixing bowl.
- Once they are evenly mixed together, pour the milk in and stir until it forms a dough.
- The dough might be a touch sticky, but not so much that it is unworkable.
- Lightly flour a surface and place the dough ball onto it. Add a little more flour to the top of the dough, so it won't stick to the rolling pin.
- Roll the dough out to about ⅓- 1/2-inch thick, and then use a knife or pizza cutter to cut them into the desired length. I usually make mine about 1-inch wide and 4-6 inches long.
- Next, take each breadstick and dip it in the melted butter on the cookie sheet until it is covered, and then place it on the same cookie sheet. Repeat this until each breadstick is covered in the melted butter, and the cookie sheet is filled with the uncooked breadsticks.
- Sprinkle the top of the breadsticks lightly with garlic salt.
- Bake at 400 degrees for 10-14 minutes or until the top and bottom of breadsticks are just starting to brown.
- Serve warm and enjoy!
Quick and Simple Treats