When I was a kid, I always looked forward to my grandmother’s baking powder biscuits. We’d eat them with butter and lots of homemade jam, and life was good. As long as you don’t over-handle the dough, these biscuits bake up light and fluffy, and are easily split in half. This makes about 6 good sized biscuits, but is easily doubled.
Course: Bread, Breakfast
Author: Marie Porter
⅓cupShortening or Butter
¾cupMilk or Buttermilk
Preheat oven to 450 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
In a medium sized bowl, mix together flour, baking powder,and salt.
Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
Pull dough together into a ball, place on a lightly floured work surface. Gently roll dough out to about ¾ – 1″ thick, and cut into rounds with a drinking glass. (I like to use about 3″ diameter).
Arrange biscuits on prepared baking sheet. Bake for 12-14 minutes, or until golden brown on top.