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Baking Powder Biscuits
By byZula on April 21, 2005
Photo by Sierra Silver
10 Reviews
- Prep Time: 15 mins
- Total Time: 35 mins
- Yield: 16 biscuits
Photo by Sierra Silver
About This Recipe
"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."
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 cup vegetable shortening
- 2/3 cup milk
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (549 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 123.6
- Calories from Fat 62
- 50%
- Amount Per Serving
- %
- Total Fat 6.9g
- 10%
- Saturated Fat 2.1g
- 10%
- Cholesterol 1.4mg
- 0%
- Sugars 0.8 g
- Sodium 168.7mg
- 7%
- Total Carbohydrate 13.4g
- 4%
- Dietary Fiber 0.4g
- 1%
- Sugars 0.8 g
- 3%
- Protein 1.9g
- 3%
Reviews
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"Yum! I made a brilliant accidental discovery - I rolled and cut the biscuits to thin. I "mushed" (highly regarded culinary technique) two of them together and baked anyways. I ended up with perfect sandwich biscuits for sausage/egg biscuits. They also worked perfectly with the chicken fried steak and milk gravy that was for dinner. I followed the recipe exactly - down to the "knead 14 times". That was why I didn't reroll the dough and cut thicker biscuits. They were wonderful!!"
By AQueen on December 16, 2007 | 535356
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"Fantastic recipe!!! Really quick and easy to make and taste amazing!!!!"
By Mzspiced on July 23, 2010 | 1134003
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"PERFECT! I'm the world's worst baker, and my buiscuits are usually like rocks. This was so easy and they came out perfect. Before cutting I folded shredded sharp cheddar in the center. So good!"
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By Chef #625885 on September 18, 2009 | 949540
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"these sound so yummy I however only have sunflower oil and condensed milk but i promised the kids we'd make biscuits.....let you know how they turn out"
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"These biscuits are so easy to make and what's even better is that they taste so darn good! The only exceptions I made to the directions were that I used aluminum free baking powder and vegetable oil, since that was all I had on hand. As for the baking powder I used, I truly think that using aluminum free baking powder is one of the secrets to making great biscuits! I also knew this was a great recipe when the dough felt lighter and was "just right"! Thank you for sharing your awesome recipe, Zusie!"
By mysonshine on June 01, 2008 | 642802
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"I added about 1/2 cup of parmesian cheese to the dry ingredients...the advice about not adding additional flour to the dough was right on...the biscuits came out lightly browned and so fluffy! Moonsinger"
By Moonsinger on February 23, 2007 | 377277
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"These turned out perfect! The batter appears quite moist, but if you can resist not adding more flour, they turn out quite tender and flaky. I got 11 biscuits and the cooking time was about 12 minutes. Thanks for the recipe"
By Abby Girl on February 08, 2007 | 370586
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"Very easy and quick. I also used Crisco. They turned out fantastic and almost doubled in height. Thanks for the recipe , Zusie-Q!!"
By Italian Chef #2 on February 03, 2007 | 368361
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"Mm, these are wonderful. I used Crisco shortening, and they are so tender and buttery, with a lovely brown crust and a good rise. They're wonderful nice and hot, spread with jam, and the leftovers are great dipped in a mug of hot coffee or cocoa. Thank you!"
By Sierra Silver on January 18, 2007 | 361300
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