Scale
arrow_back Recipe

Recipe Git v1

Baking Powder Biscuits

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread | Breakfast

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Breakfast, Dessert, Baked

Tags: baking, biscuit, breakfast, easy, recipes using baking powder, recipes using cow milk, recipes using lard, recipes using wheat flour, recipes without servings, southern u.s.

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABaking_Powder_Biscuits)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABaking%20Powder%20Biscuits&oldid=4641755

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ¾ cup (180 ml) for cut biscuits

Directions

  1. Mix the dry ingredients.
  2. Cut in the fat, preferably as you would for an apple crisp or traditional pie crust.
  3. Add the milk, mixing only as needed to wet the dough or batter.
  4. If doing drop biscuits, plop the batter by large spoonfuls onto a greased or parchment-lined cookie sheet. Otherwise, for cut biscuits: Give the dough a quick knead. Roll the dough out to ½ inch thick, using flour as needed to avoid sticking. Cut circles with a 2.5-inch cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.
  5. Space the biscuits 1 inch apart on the cookie sheet.
  6. Bake 10–12 minutes in a 450°F oven, stopping when lightly browned on top.
  7. Serve hot.
  8. Give the dough a quick knead.
  9. Roll the dough out to ½ inch thick, using flour as needed to avoid sticking.
  10. Cut circles with a 2.5-inch cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.

Notes

↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used cups and spoon values for conversions. Presumed all purpose flour, household composite vegetable shortening, and whole milk. The two milk weights are given as a range and are sequentially reversed from the order given in the volumetric text.