
This is the recipe for making classic,
old-fashioned homemade, sweet milk baking powder biscuits. For
a tender biscuit with a slight tangy flavor, check out the recipe
for a down-home southern favorite, Buttermilk
Biscuits.
Baking Powder Biscuits
- 2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
1/3 cup vegetable shortening
About 3/4 cup milk
Melted butter for brushing tops of biscuits
- Preheat oven to 425°F ( 220°C).
- In a mixing bowl, combine flour, baking
powder, sugar and salt. Cut in the shortening using a pastry
blender until the mixture resembles coarse corn meal.
- Using a fork, stir in just enough milk
so that dough leaves side of bowl and rounds up into a ball.
(Too much milk will result in sticky dough, too little and biscuits
will be dry.)
- Turn dough out onto a lightly floured
surface and knead lightly a few times, about 30 seconds.
- Roll to 1/2 to 3/4-inch thickness and
cut with a floured 2-inch biscuit or cookie cutter. Place on
a lightly greased baking sheet about 1-inch apart for crusty
sides, or together for soft sides.
- Brush tops liberally with melted butter.
- Bake 12 to 14 minutes or until lightly
browned. Remove immediately from baking sheet and serve hot.
Makes about 1 dozen biscuits.
Cook's Note: There's no law that says biscuits
have to be round. For quicker, easier biscuits, roll dough into
a 1/2 to 3/4-inch thick rectangle and cut evenly into square
biscuits. This eliminates having to re-roll the scraps when using
a biscuit cutter.
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Visitor Comments:
"Delicious!
I'm eating these as I type this. I've tried for years to make
home-made biscuits but never got the hang of it. My Grandmother
tried to teach me as a youngster but she used the "Start
with a heap of flour, make a well in the middle and ..."
Mine always came out like rocks. I've tried numerous other recipes
over the years, but always with the same result... rocks. This
is the first recipe I've used where they came out light and fluffy
and baked up so high I thought they'd jump out of the skillet.
(yes, I bake my biscuits and cornbread in an iron skillet). The
only complaint I had was they came out a bit salty for my taste,
so I'll cut the salt back to 1/2 teaspoon next time, but other
than that, they're perfect! This will be a permanent addition
to my recipe box. Thank you again and God Bless. " - Brad
Williams of Little Rock, Arkansas.
"Way
too salty! Cut salt in half! Down to a half teaspon per two cups
flour. Suggestion: Use aluminum free baking powder, otherwise
you'll taste aluminum as well as salt." - Joe Knotts
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