Baking Powder Biscuits
A simple and easy to make versatile biscuit.
- Servings: Makes about 12 2-inch biscuits.
A southern-style baking powder biscuit that's as perfect for strawberry shortcake as it is with butter and jam or sliced ham and scrambled eggs.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter cut into 1/2" cubes
- 2/3 cup milk
- Preheat oven to 450º F.
- Put flour, baking powder and salt into a large bowl and use a fork or whisk to combine well.
- Add the pieces of cold butter to the flour mixture and with a pastry blender, a fork or your fingers, rub the butter into the dry ingredients until the mixture looks like fine granules.
- Add the milk and with a fork, stir until a soft dough forms. Do not over mix.
- Turn out this dough onto a lightly floured board and give 10 to 15 kneads with the heel of your hand to smooth the dough.
- Using a rolling pin, roll the dough into an 8-inch circle that's about 3/4" thick.
- Cut out 2-inch circles using a cookie cutter, a plain biscuit cutter, or the floured rim of a juice glass.
- Press the scraps together, roll it out again, and cut more. Repeat these steps until you've used all the dough to form about 12 2-inch rounds.
- Place the biscuits on an ungreased cookie sheet. Bake 12 to 14 minutes, until the biscuits are medium golden brown.
- Cool on a wire rack that's been lined with a clean linen or cotton kitchen towel.
- Let cool for about 30 minutes for the best flavor and result.
Tip: When placing the uncooked rounds onto the cookie sheet, have their sides touch if you want soft sides or let them sit apart if you want crisper biscuits.