Baking Powder Biscuits I Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. floured biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

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.

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.

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.

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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

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.

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.

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.