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Classic Baking Powder Biscuit Recipe

Updated on January 18, 2014
Finished biscuits! A touch overdone, but still tasty. Cooling wrapped loosely in a linen tea towel.
Finished biscuits! A touch overdone, but still tasty. Cooling wrapped loosely in a linen tea towel. | Source
Norpro 3245 Grip Ez Pastry Blender
Norpro 3245 Grip Ez Pastry Blender

A pastry blender is invaluable for make these biscuits. It will give more consistent results than trying the 2-knives technique.

 

Introduction

Don't over mix or over handle the dough when making biscuits - either will contribute to a tough, non-flaky texture. Also make sure the butter or shortening is chilled.

Baking powder has only limited shelf life before it loses its effectiveness, so check the date on the container.

I happen to prefer the texture of the biscuits made with shortening, but many people will use only butter. In practice, I vary which option I use depending on my mood, what the biscuits will be served with, and what I have in my pantry. Try making the biscuits each way to see which work better for you.

Makes 10 to 12 round or 12 triangular biscuits.

Cook Time

Prep time: 15 min
Cook time: 14 min
Ready in: 29 min
Yields: 10-12 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening or 5 Tablespoons unsalted butter. Cold and cut into pieces.
  • 2/3 cup milk

RSVP Endurance 4 Piece Stainless Steel Biscuit Cutter Set
RSVP Endurance 4 Piece Stainless Steel Biscuit Cutter Set

You'll get nice, clean cuts with a dedicated biscuit cutter - much better than using a drinking glass.

 

Instructions

  1. Heat oven to 450ºF. In medium to large bowl, thoroughly mix flour, baking powder, and salt.
  2. Cut in shortening or butter using a pastry blender until the mixture looks like fine crumbs.
  3. Add the milk, stirring with a fork, until the dough leaves the sides of the bowl but is not too sticky. Turn dough onto a floured surface. Lightly knead about 15 times.
  4. To make round biscuits, roll dough into a circle 1/2 to 3/4 inch thick. Cut with 2 1/2" biscuit cutter dipped in flour. Gently press together the scraps, roll out, and cut out a few more biscuits.
  5. To make triangular biscuits, cut the dough in two and form each half into a 6" circle. Cut each circle into 6 wedges.
  6. Place the biscuits on an ungreased cookie sheet. Allow them to touch if you want soft sides. Place about 1" apart for crusty edges.
  7. Bake 12 to 14 minutes until golden brown. Immediately remove from cookie sheet and cover with a tea towel. Allow to cool slightly before serving.
Norpro Silicone Pastry Mat with Measures
Norpro Silicone Pastry Mat with Measures

Silicone mats can often let you use less flour when rolling out dough.

 

Try using this biscuit recipe with my Mushroom Cheese Appetizer Recipe. They're also perfect for a breakfast indulgence of sausage and gravy.

5 stars from 1 rating of Classic Baking Powder Biscuit Recipe

Step-By-Step Photos

Flour, baking powder, and salt. Blend thoroughly.
Flour, baking powder, and salt. Blend thoroughly. | Source
Cold, cut up butter.
Cold, cut up butter. | Source
Using pastry blender to combine butter with flour mixture. Blend until texture of fine granules.
Using pastry blender to combine butter with flour mixture. Blend until texture of fine granules. | Source
Adding milk.
Adding milk. | Source
Completed dough ready for light kneading.
Completed dough ready for light kneading. | Source
Cutting out biscuit dough using 2.5" round cutter.
Cutting out biscuit dough using 2.5" round cutter. | Source
Ready for the oven.
Ready for the oven. | Source

Comments

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  • SilkThimble profile image
    Author

    SilkThimble 5 years ago from Philadelphia, Pennsylvania

    They're surprisingly easy, and really tasty :-)

  • RealHousewife profile image

    Kelly Umphenour 5 years ago from St. Louis, MO

    Yum! My kids love biscuits with my home made peach jam for breakfast! I'll have to try these instead od the refrigerator kind! Thanks!

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