BAKING-POWDER BISCUITS (PRE-1940)
Make and share this Baking-Powder Biscuits (Pre-1940) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breads
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 5
Steps:
- Mix and sift dry ingredients.
- Rub in fat with tips of fingers.
- Add milk granually to make a soft dough use a knife in mixing.
- Toss on a well floured board.
- Pat and roll out to 1 inch thickness.
- Cut with biscuit cutter rolled in flour.
- Place close together on an oiled pan.
- Bake in a hot oven 450 degrees 10-15 minutes.
Nutrition Facts : Calories 124.9, Fat 5, SaturatedFat 2.5, Cholesterol 6.8, Sodium 274.3, Carbohydrate 17, Fiber 0.6, Sugar 0.1, Protein 2.6
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
BAKING POWDER BISCUITS
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients come together. Once they're baked, serve them warm and let their aroma invite everyone to the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Whisk flour, baking powder, sugar, and salt in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add cream; stir until dough just comes together (it will be sticky).
- Transfer to a lightly floured work surface, and with floured fingers, pat dough to a 1-inch thickness. Cut out rounds with a 2 1/2-inch cutter, cutting as close together as possible.
- Space about 2 inches apart on a baking sheet lined with parchment. Bake until lightly browned, about 20 minutes. Transfer sheet to a wire rack; let biscuits cool 5 minutes before serving.
- Place biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush tops of biscuits with cream. Bake, rotating sheet halfway through, until biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.
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.
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
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
BAKING POWDER BISCUITS
Provided by Marion Cunningham
Categories Bread Dairy Breakfast Brunch Bake Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 16 Biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 425° F. Grease two 8-inch cake pans. Put the flour, salt, baking powder, and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough 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 Baking Powder Biscuits.
- Roll biscuits to 1/4 inch thick and place 1 inch apart. Bake in a 450° F oven for 12 minutes. This will yield almost twice as many biscuits.
- Buttermilk Biscuits.
- Use 2/3 cup buttermilk instead of sweet milk and 1/2 teaspoon baking soda, cutting the amount of baking powder in half, to 2 teaspoons.
- Cheese Biscuits.
- Add 1/2 cup grated sharp Cheddar cheese to the dry ingredients.
- Drop Biscuits.
- Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.
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