I’ll be the first in a long line to tell you, no matter the simplicity of biscuits & their recipes, they are a handful to make correctly. That’s why I’m going to do all the work finding the perfect, never fail baking powder biscuits recipe & just let you come along & cook them. What do you say? Enjoy & feel free to celebrate this Never Fail Baking Powder Biscuit recipe. You’re going to love the outcome, I promise!
Ingredients:
- 2 cups pastry flour
- 3 tablespoons Crisco (no getting away from it, I’m sorry)
- 4 teaspoons baking powder
- 2/3 cup whole milk
- 1/2 teaspoon salt
What’s Next:
Go ahead & preheat your oven to 375 F, or 190 C.
Get your pastry flour, baking powder & salt. Sift together twice.
In a large bowl- add flour mix. Work Crisco into mixture, a small portion at a time.
Gradually pour your whole milk in, mixing with a knife until becomes a soft dough that can be handled.
Place dough on floured board & kneed for several minutes.
Roll dough into an inch thick sheet & sprinkle with flour. Cut into rounds.
Set rounds close together on a buttered dish & bake for 15 minutes, or until browned.
Tweet
I’m in search of the perfect biscuit and I’m going to try this recipe. This could be biscuit nirvana, who knows? If you’re looking for something different, try my clover biscuits, rose muffins or rosewater cookies.
As for getting away from the crisco, there is a way. I use coconut oil for the most delicious biscuits ever! Any kind will do, Lou Ana is sold at Wal-Mart fairly cheaply, does not smell or taste like coconut. This is not the best coconut oil, but is far superior to shortening health-wise. Coconut oil hardens at about 75 degrees and lower to the consistency of shortening. I use virgin coconut oil (which DOES smell and taste like coconut)in my biscuits, but the biscuits taste very good and there is only a faint taste or smell of coconut there. At any rate, there IS an alternative to crisco!
I’m in rural Britain and I find that something called ‘Sainsbury’s Baking’ — that’s the entire name — a ’75% vegetable fat spread specially formulated for baking’ which contains both palm oil and rapeseed oil works a treat. (Rapeseed oil is very popular in Britain and, according to my dietician, is extremely healthy.)
I discovered quite by accident that after cutting the dough into rounds and placing on the baking sheet, I can let the dough set in a reasonably warm place for as long as two hours. If I do that, the biscuits rise some and come out even lighter than if I put them in to bake immediately after setting them on the baking sheet.
Brits love ‘American biscuits’. Oddly enough, I have yet to meet anyone who has heard of them, including people who have travelled to the US a number of times and otherwise know a lot about the country. Go figure.
you can make a biscuit recipe without shortening. Here’s one. And it comes out better than buttermilk biscuits!
2 cups all-purpose flour
1 tsp. salt
3 tsp. baking powder
1/4 cup canola or vegetable oil (do not use olive oil in this recipe)
3/4 cup milk
In a medium mixing bowl, stir dry ingredients together. Make a small well in the center of the flour mixture. In a liquid measuring cup, measure oil, then fill to the 1 cup mark with 3/4 cup of milk. Pour the liquid into the small well in the center of the flour mixture. Stir with a fork until a dough ball forms. Stir 25 times. Knead dough 10 times. Do not overknead. Pour out onto a floured surface and roll to thickness desired. Use a biscuit cutter or floured round drinking glass to cut biscuits. Do not overmix leftover dough, but roll out again, and cut the rest into biscuits. Place biscuits on an ungreased baking pan. For crisp-sided biscuits, place biscuits 2 inches apart on the pan. For soft sided biscuits, nestle biscuits next to each other. Bake at 420 degrees F. for 15 to 20 minutes, or until top is lightly browned.