HOW TO MAKE PERFECT BAKING POWDER BISCUITS

Baking power biscuits so light and flaky they drift off the plate and into your mouth.  To have a good biscuit hand is to have a light touch and restraint – a biscuit dough is so soft that it invites poking and prodding when it should be just barely worked.  The golden rule with biscuits is to stop doing whatever you’re doing to them two beats before you have to.  So when you rubbing flour and shortening together STOP when they are still some chubby chunks.  When you’re tossing the flour-and-butter mixture with the milk and the dough looks only just moistened – STOP.  And when you turn the dough out onto the counter and knead it just to work it into a mass, count each knead, get to ten, and STOP.

This is the same recipe as BUTTERMILK BISCUITS AND SOUL IN MY KITCHEN – only smaller.  Perfect for two hungry diners.

PERFECT BUTTERMILK BISCUITS

2 cups flour (all-purpose)

1 tsp. salt

2 tsp. baking powder

1 tsp soda

1 tbsp.  sugar

3 1/2 ounces butter or solid vegetable shortening  cut into small pieces

2/3 to 1 cup buttermilk

Position rack in the center of the oven and preheat to 450°F.   Cover a large baking sheet with parchment paper. and set aside.

Whisk the flour, baking powder and soda,  salt and sugar in a large bowl.  Add the shortening and rub the flour and shortening together with the tips of your fingers, making little crumbs and letting the crumbs fall back into the bowl.  Keep rubbing the flour and shortening together  until most of the shortening is mixed with the flour.  Add the buttermilk and stir with a fork to moisten the flour.  Don’t worry about getting everything thoroughly or evenly mixed.  You’ll have a sticky mass of dough.

Lightly flour a work surface and scoop the dough out of the bowl onto the counter.  Knead the dough ten times-no more , even if it tempts you.  Pat the dough into a circle about 9 inches across and, using a 2 inch biscuit or cookie cutter, cut out the biscuits.  You can press the scraps together into a 1/4 inch thick circle and cut out additional biscuits.

Transfer the biscuits to the baking pan, allowing them to touch each other if you want biscuits with soft sides, and placing them apart if you want crisper sides.  (The biscuits can be brushed with melted butter before baking, an optional but nice touch.

Bake the biscuits for 12 to 15 minutes, or until they are golden on top.  Serve them warm.

Biscuits are best just out of the oven, but they can be kept covered at room temperature for a few hours and warmed about 5 minutes in a 350°F oven.

Like pie crusts, biscuits are a measure of a baker’s talents and a pastry in which bakers take particular pride.  Make them often and you’ll be rewarded with rich, delicate, flaky biscuits.  Make them tonight and you’ll family will be  very happy.  Any biscuits left over spread lavishly with home-made jam.  Biscuit heaven.

HOW TO MAKE PERFECT BAKING POWDER BISCUITS
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Baking power biscuits so light and flaky they drift off the plate and into your mouth. To have a good biscuit hand is to have a light touch and restrain
Ingredients
  • 2 cups flour (all-purpose)
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp soda
  • 1 tbsp. sugar
  • 3½ ounces butter or solid vegetable shortening cut into small pieces
  • ⅔ to 1 cup buttermilk
Instructions
  1. Position rack in the center of the oven and preheat to 450°F. Cover a large baking sheet with parchment paper. and set aside.
  2. Whisk the flour, baking powder and soda, salt and sugar in a large bowl.
  3. Add the shortening and rub the flour and shortening together with the tips of your fingers, making little crumbs and letting the crumbs fall back into the bowl.
  4. Keep rubbing the flour and shortening together until most of the shortening is mixed with the flour.
  5. Add the buttermilk and stir with a fork to moisten the flour. Don't worry about getting everything thoroughly or evenly mixed. You'll have a sticky mass of dough.
  6. Lightly flour a work surface and scoop the dough out of the bowl onto the counter. Knead the dough ten times-no more , even if it tempts you.
  7. Pat the dough into a circle about 9 inches across and, using a 2 inch biscuit or cookie cutter, cut out the biscuits. You can press the scraps together into a ¼ inch thick circle and cut out additional biscuits.
  8. Transfer the biscuits to the baking pan, allowing them to touch each other if you want biscuits with soft sides, and placing them apart if you want crisper sides. (The biscuits can be brushed with melted butter before baking, an optional but nice touch.
  9. Bake the biscuits for 12 to 15 minutes, or until they are golden on top. Serve them warm.
  10. Biscuits are best just out of the oven, but they can be kept covered at room temperature for a few hours and warmed about 5 minutes in a 350°F oven.
Notes
The golden rule with biscuits is to stop doing whatever you're doing to them two beats before you have to. So when you rubbing flour and shortening together STOP when they are still some chubby chunks. When you're tossing the flour-and-butter mixture with the milk and the dough looks only just moistened - STOP. And when you turn the dough out onto the counter and knead it just to work it into a mass, count each knead, get to ten, and STOP.

 

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