Baking Powder Biscuits

This is something else I did shortly before I left, but this is also ones of those things I make all the time. Baking powder biscuits are one of the easiest, and best tasting, things in the world. I remember helping my mom make them before Thanksgiving dinner as a kid. Although my last batch was slightly over baked, this is quite the solid recipe and the whole process takes about 30 minutes. It’s an easy thing to do in the morning and who doesn’t like warm biscuits for breakfast?

Baking Powder Biscuits from Beard on Bread:

Makes 6-12, depending on how thick you want them

2 c. all-purpose flour
1 Tb. double-acting baking powder
½ tsp. salt (kosher)
½ stick (¼ c.) butter or other shortening (I always use butter and I always cut it up into little bits beforehand)
¾ c. milk

Mix the flour in a mixing bowl with the baking powder and salt. Then, using your fingers or two knives (Mr. Beard used a heavy fork. I use my fingers) blend the butter and the flour into very fine particles. Add the milk and stir into the dough just enough to make the particles cling together. It should be a very, very soft dough.

Turn out on a floured surface and knead for about 1 minute, then either pat or roll out. If you want very high, fluffy biscuits, the dough should be ½” to 3/4” thick, and if you want thin, crusty biscuits, make it about ¼” thick. Cut into rounds or in squares. This is always my favorite part. Take a small drinking glass, dip the top into flour, and use that to cut out your rounds. They are always the perfect size. I, and my mom, usually get about 6 biscuits out of this dough.



For crisp biscuits, place far apart on an ungreased cookie sheet; for fluffier biscuits, place close together on an ungreased cookie sheet. Bake in a preheat 450 degree oven for about 12 to 15 minutes, and serve piping hot.

These are fantastic. Go make them now.