Moms Baking Powder Biscuits Recipes

Steps:

• Sift together flour and baking powder.
• Stir in salt and sugar.
• Cut in the Crisco until the mixture resembles crumbs.
• Stir together eggs and milk.
• Make a well in the dry mixture and stir in the milk mixture with a fork.
• Stir just to moisten, then turn out onto a lightly floured board.
• Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick.
• (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter.
• Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.
• Bake at 350°F for 15 to 20 minutes.
• Serve warm.

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.

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.

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°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

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 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 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:

• Place flour, baking powder, salt, sugar into a med. mixing bowl. Stir slightly with fork.
• Add shortening and mix with pastry cutter, or I rub thru my hands, until shortening and flour mixture resemble small peas.
• Add just enough water to form a dough. To much water will make a tough biscuit.
• Lay the biscuit dough out on a floured surface. you can roll the dough to 3/4 inch or I just pat it out to the desired thickness. Cut with biscuit cutter. Place on a heavily greased baking sheet.
• Let Biscuits sit for 20 to 30 minutes before baking in a 375 degree oven for 20 minutes.

Steps:

• Combine flour, baking powder and salt.
• Cut with pastry blender until particles are about the size of small peas.
• Pour in milk all at once.
• Stir just until mixture holds together.
• Turn out onto floured work surface and knead lightly 10 to 12 times.
• Roll or pat dough to thickness of 1/2 to 3/4 inch.
• Cut with floured cutter.
• For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet.
• For softer sides, place biscuits with sides touching or 1/4 inch apart.
• Brush with milk.
• Bake at 425°F for 12 to 15 minutes or until golden brown.

Steps:

• Sift dry ingredients together; add cream and egg.
• Mix lightly together and roll out.
• Bake on a cookie sheet in a 400 degree oven about 20 minutes or until light brown.

Steps:

• Combine dry ingredients.
• Cut in shortening.
• add just enough milk to make the mixture moist, you probably won't use the full 1/2 cup.
• Knead lightly until smooth. Don't over do it. If you do, you will have a hard flat biscut instead of one that is light and fluffy.
• Press dough flat to 1/2 inch. Cut into 2 inch circles.
• Place biscuits shoulder to shoulder on ungreased baking sheet.
• Bake at 425 for 8-10 minutes.

Steps:

• Preheat oven to 450. Oven should be HOT when biscuits go in!
• Sift dry ingredients together in a large bowl.
• Add butter to the flour mixture and cut in until mixture looks like coarse cornmeal.
• Stir in the milk just until mixture begins to form dough ball. Don't over stir. Lightly knead together.
• On floured surface, pat or roll out into desired thickness. Cut with biscuit cutter.
• Place in ungreased cast iron skillet or on bakig sheet.
• Bake in hot oven for 10-15 minutes.