Baking Powder Biscuits For Two Food

BISCUITS FOR 2

Steps:

• Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.

MOM'S BAKING POWDER BISCUITS

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.

BISCUITS FOR TWO

Steps:

• In a small bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

FLUFFY BAKING POWDER BISCUITS

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.

BAKING POWDER BISCUITS

Steps:

• Combine flour, sugar, salt, baking powder and cream of tartar.
• Cut in butter until fine.
• Add milk, stirring quickly with a fork, just to moisten.
• Knead gently on a floured board. (Don't handle any more than you have to-- just enough to blend the ingredients)
• Roll out to 1 inch thick and cut out biscuits. (A drinking glass works well for this.)
• Bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.

BAKING POWDER BISCUITS

Steps:

• Preheat the oven to 450.
• Grease on 8-inch square baking pan or small baking sheet.
• Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl. This does not take long; when the mixture looks like irregular lumps you have mixed enough.
• Add the milk all at once and stir to moisten all the flour and shortening. Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
• Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits.
• Bake 15-18 minutes or until the tops are lightly browned.
• Serve hot with butter and honey.

BAKING POWDER BISCUITS

Steps:

• Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
• In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture with a fork to make a loose dough.
• Turn the dough out onto a well-floured work surface. Pat the dough by hand into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat this folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and place them on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Make a glaze by mixing the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.

BAKING POWDER BISCUITS II

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.

BAKING POWDER BISCUITS I

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.

BAKING POWDER BISCUITS

Steps:

• Preheat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
• Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
• Bake 10 minutes or until golden brown.

BEST BAKING POWDER BISCUITS

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.

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

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.