classic biscuit recipe ready for print
This one was tested and retested to become our top choice in this catagory. It's from our breakfast chapter and goes well with the sausage gravy recipe which I will be posting soon!
Baking Powder Biscuits
The classic American biscuit is a light, soft roll that has many uses. It may be split open, buttered, and served with supper instead of bread or dinner rolls. For breakfast it might be halved and served with ham and red-eye gravy or sausage gravy. The dough also makes a fine topping for pot pie, and yet it tastes just as good when baked as shortcakes and served with strawberries and whipped cream for dessert.
Makes about 8
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons butter or shortening
3/4 cup milk
1. Preheat the oven to 425°F.
2. Sift the flour, baking powder, and salt into a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the milk and stir lightly with a fork until the dough clings together.
3. Turn the dough out onto a floured board. Knead gently a few times, until smooth. Roll out to a thickness of 1/2 inch. Cut into 2-inch rounds with a biscuit cutter and place on an ungreased baking sheet.
4. Bake for 12 to 15 minutes, until golden brown. Serve hot.