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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Biscuits Old-Fashioned Baking Powder Biscuits Recipe

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This recipe for Biscuits Old-Fashioned Baking Powder Biscuits is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup solid vegetable shortening
3/4 cup milk
Directions:
Directions:
Heat the oven to 450° with oven rack in middle.
Combine flour, baking powder and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Add milk and stir with a fork until clumps form, making slightly sticky dough.
Place dough on a well-floured work surface. Coat your hands with flour and knead gently 8 to 10 times, or toss dough a few times like pizza, until the dough just holds together and is no longer sticky.
Gently pat dough into a 9” round at least ½” thick, lifting dough occasionally so it doesn’t stick to the surface. Cut into 2 ½” biscuits with a biscuit cutter.
Place biscuits about 1” apart on an ungreased cookie sheet. Press any remaining scraps together and cut into biscuit-sized pieces.
Bake 10 to 12 minutes or until golden brown. Biscuits should have a golden brown crust, be light and tender with a slightly moist interior. Serve warm.
Bakers notes: You can use two table knives that are crossed and pulled through the shortening if you don’t have a pastry blender.
Use an up and down motion to cut the biscuits – do not twist cutter back and forth. Dip the cutter into flour before each cut to make sharp cuts that ensure high-rising biscuits. An empty soup can is a great substitute for a biscuit cutter.
Place the biscuits about 1” apart on the cookie sheet so that hot air can circulate during backing and form a crisp crust.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Old-fashioned baking powder biscuits straight out of the oven are tender and flaky inside and golden brown on the outside. Dripping with lots of butter and spread with homemade strawberry jam there is nothing more comforting. What’s the secret to tender biscuits? Only knead the dough 10 times, even though you are tempted to do more.

Secrets to Success: I never re-roll the scraps because too much handling makes the biscuits tough. I lightly press the scraps together and cut into biscuits.

 

 

 

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