BAKING POWDER BISCUITS
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
Time 25m
Yield 10 biscuits.
Number Of Ingredients 7
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, Fat 11g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 253mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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
RUMFORD SUGAR COOKIES
A nice sugar cookie from the 1940s. It's fine to use milk instead of the water.
Provided by Martha
Categories Sugar Cookies
Yield 24
Number Of Ingredients 8
Steps:
- (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
- Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).
Nutrition Facts : Calories 206.9 calories, Carbohydrate 28.9 g, Cholesterol 23.3 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 70.2 mg, Sugar 16.8 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
RUMFORD'S BAKING POWDER BISCUITS
An oldie but a goodie! Printed on the back of a can of Rumford Aluminum-Free Baking Powder. I am quite surprised that this recipe hadn't been added to the site database until now. Egg-free. Mmmm, so good with a spread of butter and slather of creamed honey (and a wee bit of real maple syrup stirred into the butter, too)!
Provided by COOKGIRl
Categories Breads
Time 22m
Yield 8-10 biscuits
Number Of Ingredients 5
Steps:
- Note: I used a KitchenAid stand up mixer to prep the dough.
- PREHEAT oven to 450 degrees.
- Sift flour, baking powder and salt together in a large bowl.
- Cut in shortening until mixture resemble coarse meal.
- Add milk to make a soft dough.
- Turn dough out on a floured surface and knead *gently* for 30 seconds.
- Roll out to 1/2 inch to 3/4 inch thickness.
- Use a cookie cutter to cut out into rounds. I used a 3-inch diameter Fiestaware tumbler cup, top floured.
- Place on greased or parchment-lined baking sheet.
- Bake approximately 12-15 minutes or until light golden.
OLD FASHIONED BISCUITS
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425*F Prepare baking sheet with liner or non-stick foil and set aside. In a large bowl combine flour, sugar, salt, baking powder & cream of tartar. Mix well. Toss in cubed butter. I like to take my stick of butter (3/4 cup) and cut it length wise, then turn it on it's side and cut it lengthwise again. You'll have 4 long pieces now. Then slice it and crumble butter into flour mixture. Using a pasty blender or forks, mix butter into flour. Don't over due it. You want to still see chunks of butter so don't mix it so well that you don't see them. In a small bowl, combine milk and egg - mix well. Add milk mixture into butter mixture and mix well. Spread additional flour onto a counter. Put biscuit mixture onto flour surface. Sprinkle biscuit dough with flour and roll out until 3/4 - 1 inch thick. You should see chunks of butter still in dough. Using the rim of a glass, cut out biscuits and transfer to a prepared cookie sheet. Bake in oven for 10 - 15 minutes or until golden color. Serve immediately and enjoy!
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