These are just your common baking powder biscuits. Nothing fancy.
You will need
2 cups all-purpose flour (just your cheap white flour)
4 teaspoons baking powder (it helps to use a brand name not the store brand)
1/2 teaspoon salt
1/3 cup shortening (or butter or margarine or lard)(any solid fat)
2/3 cup milk (low fat, regular or dairy free)
Place dry ingredients in a bowl or the mixer bowl if using your stand mixer. Cut in the fat with a pastry blender, two forks, two knives until it resembles peas. (If using the stand mixer stir speed one minute, stop and scrape bowl). Add the milk and stir until well blended. (Stir speed until dough starts to cling to the blade). Turn dough onto a floured surface and knead about 20 seconds or until smooth. Pat or roll to 1/2 inch (1.25 cm) thickness. Cut with a floured 2 inch (5 cm) round biscuit cutter. Place on greased baking sheets (or line baking sheets with parchment paper). Bake at 450°F (very hot oven) for 12 to 15 minutes.
*For flakier biscuits, fold the dough over on itself several times while kneading.
*To the Europeans, your flour may be different than ours. You may need to reduce the fat by 1/3.
You will need
2 cups all-purpose flour (just your cheap white flour)
4 teaspoons baking powder (it helps to use a brand name not the store brand)
1/2 teaspoon salt
1/3 cup shortening (or butter or margarine or lard)(any solid fat)
2/3 cup milk (low fat, regular or dairy free)
Place dry ingredients in a bowl or the mixer bowl if using your stand mixer. Cut in the fat with a pastry blender, two forks, two knives until it resembles peas. (If using the stand mixer stir speed one minute, stop and scrape bowl). Add the milk and stir until well blended. (Stir speed until dough starts to cling to the blade). Turn dough onto a floured surface and knead about 20 seconds or until smooth. Pat or roll to 1/2 inch (1.25 cm) thickness. Cut with a floured 2 inch (5 cm) round biscuit cutter. Place on greased baking sheets (or line baking sheets with parchment paper). Bake at 450°F (very hot oven) for 12 to 15 minutes.
*For flakier biscuits, fold the dough over on itself several times while kneading.
*To the Europeans, your flour may be different than ours. You may need to reduce the fat by 1/3.
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