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Home » Breads, Farm to Kitchen, NHFN Updates

Baking Powder Biscuits

By Helen Brody (December 16, 2016)

In her essay titled “About Biscuits” short story writer Laurie Colwin says, “Biscuits are the utility infielder of the culinary world … There is nothing as useful or delicious.” Before the days of boxed mixes, so popular was this dough that cooks kept stashes of the dry ingredients and shortening to which they only needed to add milk or water. In other words, our forefathers made their own Bisquick.  Biscuits are most thought of as a small bread, but the dough can be used as a topping for a stew or as a base for fruit as in strawberry short cake. The batter can even be used as the casing for a steamed fruit pudding. And don’t forget them as the perfect hot winter soup accompaniment.

Baking Powder Biscuits

2 cups flour

2 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

4 tablespoons chilled butter, vegetable shortening or a combination of the two.

¾ cup milk

Preheat oven to 400 degrees and line a baking sheet with parchment paper

In a mixing bowl, whisk together the flour, baking powder, sugar and salt.

With finger tips, or a pastry blender, quickly combine the shortening with the dry ingredients until mixture resembles fresh breadcrumbs.

Add the milk all at once and stir just until the dough holds together.

Knead the dough on a floured counter for 30 seconds before rolling out on a floured board to about ½ inch thick

Cut into 2-inch rounds. Gather the remaining scraps, roll out, and cut again. Place biscuits about 1-inch apart on the prepared sheet baking sheet. Bake 15-20 minutes.

Yield: 15-20 two-inch biscuits

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