RECIPE BAKING POWDER BISCUITS RECIPES

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BAKING POWDER BISCUITS RECIPE: HOW TO MAKE IT



Baking Powder Biscuits Recipe: How to Make It image

When I was growing up, mother made these wonderful baking powder biscuits often. Some time ago, I consulted her box of old recipes and was delighted to find this childhood favorite. Now these warm and tender biscuits are a special treat for my family, too. —Catherine Yoder, Bertha, Minnesota

Provided by Taste of Home

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 biscuits.

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. floured biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 206 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND ...



Betty Crocker's Baking Powder Biscuits (Light, Flaky and ... image

I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crocker's Big Red Cookbook, from my high school home economics class. I make these for my mom, and she loves them. Having my mom's seal of approval guarantees these are good because she knows her biscuits. My mom's mother (my grandma) made handmade biscuits two to three times every single day during my mom's childhood growing up on a farm.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 7 biscuits, 7 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

Steps:

  • Preheat oven to 450F degrees.
  • Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  • Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don’t knead- the scraps of dough together to make 1 to 2 more biscuits.
  • Bake 10 to 12 min or until golden brown. Serve warm.
  • Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
  • Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
  • Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.

Nutrition Facts : Calories 284.5, FatContent 15.9, SaturatedFatContent 4.3, CholesterolContent 3.7, SodiumContent 553.2, CarbohydrateContent 30.9, FiberContent 1, SugarContent 1.9, ProteinContent 4.5

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