BAKING POWDER BISCUITS I
A drop biscuit is great for people with small kitchens. So simple, but oh so good!
Provided by Anne
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 17.1 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 189.6 mg, Sugar 1 g
MOM'S BAKING POWDER BISCUITS
This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.
Provided by Jodeen Brown
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
- Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
- Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 8.4 g, Cholesterol 0.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 126.8 mg, Sugar 0.4 g
EASY BAKING POWDER DROP BISCUITS
These are the best breakfast biscuits, easy and perfect for sausage gravy!
Provided by CookieeMonster13
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
- Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.4 g, Cholesterol 22.9 mg, Fat 8.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 263.5 mg, Sugar 2.3 g
BEST BAKING POWDER BISCUITS
Found this years ago in the food section of our local paper (San Jose Mercury News). Very good biscuits.
Provided by SharleneW
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, baking powder and salt.
- Cut with pastry blender until particles are about the size of small peas.
- Pour in milk all at once.
- Stir just until mixture holds together.
- Turn out onto floured work surface and knead lightly 10 to 12 times.
- Roll or pat dough to thickness of 1/2 to 3/4 inch.
- Cut with floured cutter.
- For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet.
- For softer sides, place biscuits with sides touching or 1/4 inch apart.
- Brush with milk.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 200.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 3.2, Sodium 338.7, Carbohydrate 25.5, Fiber 0.8, Sugar 0.1, Protein 4
FLUFFY BAKING POWDER BISCUITS
These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar.
Provided by byZula
Categories Breads
Time 35m
Yield 16 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Grease two 8-inch cake pans.
- Put the flour, salt, baking powder, and sugar in a bowl.
- Cut in the shortening until mixture resembles coarse meal.
- Add the milk all at once and stir just until the dough forms a ball around the fork.
- Turn dough out onto a lightly floured board and knead 14 times.
- Pat until 1/2-inch thick.
- Cut into rounds with a 2-inch cookie cutter.
- Place, touching each other, in the cake pans and bake for 15-20 minutes.
- CRUSTY BISCUITS.
- Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
- Bake in a 450 degree oven for 12 minutes.
- Yields almost double the biscuits.
- BUTTERMILK BISCUITS.
- Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
- CHEESE BISCUITS.
- Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
- DROP BISCUITS.
- Add additional 1/3 cup milk and use a baking sheet.
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
BAKING POWDER BISCUITS II
Tender biscuits with less fat than most.
Provided by ARVILLALAR
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
- Roll dough out on a lightly floured surface. Cut dough into biscuits.
- Bake in preheated oven for 15 minutes, or until golden brown.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.8 g, Cholesterol 0.5 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 292.4 mg, Sugar 0.7 g
BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)
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.
Provided by Garden Gate Kate
Categories Breads
Time 22m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 6
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, Fat 15.9, SaturatedFat 4.3, Cholesterol 3.7, Sodium 553.2, Carbohydrate 30.9, Fiber 1, Sugar 1.9, Protein 4.5
BISCUITS (BAKING POWDER OR BUTTERMILK)
From Better Homes and Gardens New Cookbook, these soft, fluffy, and flaky biscuits are always a welcome addition to the table. They can be successfully made using a combination of two parts all-purpose and one part whole-wheat flour.
Provided by Debs Recipes
Categories Breads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together.
- Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits, simply use a knife to cut a tic-tac-toe shape through the rolled out dough.
- Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown.
- NOTE: For buttermilk biscuits, add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.
Nutrition Facts : Calories 204.6, Fat 9.7, SaturatedFat 2.7, Cholesterol 3.2, Sodium 293.3, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4
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