Classic Baking Powder Biscuit Recipe
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
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
Instructions
- Heat oven to 450ºF. In medium to large bowl, thoroughly mix flour, baking powder, and salt.
- Cut in shortening or butter using a pastry blender until the mixture looks like fine crumbs.
- 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.
- 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.
- To make triangular biscuits, cut the dough in two and form each half into a 6" circle. Cut each circle into 6 wedges.
- Place the biscuits on an ungreased cookie sheet. Allow them to touch if you want soft sides. Place about 1" apart for crusty edges.
- 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.
Try using this biscuit recipe with my Mushroom Cheese Appetizer Recipe. They're also perfect for a breakfast indulgence of sausage and gravy.
Step-By-Step Photos
