Basic Baking Powder Biscuits (Modified for Stand Mixers)
These biscuits are light inside, slightly crispy on the outside. They are terrific for breakfast served as biscuits topped with a hearty sausage gravy (such as Sawmill Gravy recipe #: 56251) or as an accompaniment to any stew or "meat and potatoes" type dinner. (Note: Mixer speed settings are for KitchenAid stand mixers; adjust accordingly for the brand of mixer that you will be using)
- Ready In:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup unsalted butter, cold
- 3⁄4 cup 2% low-fat milk, cold
- 2 tablespoons unsalted butter, melted (optional)
- Preheat oven to 425° F.
- Place flour, baking powder, sugar and salt into mixer bowl with flat beater. On Speed 1, stir dry ingredients for a little under a minute to evenly distribute.
- Cut cold butter into cubes and add to mixer bowl with the dry ingredients. Turn to Stir Speed and mix about 1 minute, or until mixture resembles small crumbs a little smaller than peas. Stop and scrape bowl.
- Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Usually less than 30 seconds. Avoid overbeating.
- Turn dough onto lightly floured surface and gently pat the dough to 1/2-inch to 1 inch thickness. Cut with floured 2-inch biscuit cutter or floured glass.
- Place on greased baking sheet and (optional) brush with melted butter, if desired.
- Bake at 425° F for 12 to 15 minutes, until golden. Serve immediately.
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I received a Classic Kitchenaid Mixer for Christmas, so I was searching for a recipe for homemade biscuits....This was IT!!! My 12 year old son was helping make breakfast...we followed the recipe step by step and they turned out fluffy and fabulous!! He was so proud!! (as was I) Thanks for the delicious and easy to follow instructions!!Reply
I was visiting my in-laws away from home and my usual fluffy buttermilk biscuits recipe using the food processor, so I googled and found this one. It's a good enough recipe, but I probably will just stick to my ol' tried and true recipe instead. I like that this recipe uses the mixer (more commonly available than the large food processor I typically use). The outside of the biscuits have a nice crispy crunch while keeping the inside soft. They are not, however, big and fluffy, which is the type of biscuit I prefer. They didn't rise much at all. I doubled the recipe and managed to get 20 biscuits. Maybe if I had rolled them out thicker (and gotten fewer biscuits) they would have been fluffier. If I had to use this recipe again, I reckon that's what I would do.Reply