Baking Powder Biscuits

Enjoy these puffy biscuits that are baked to perfection - ready in 30 minutes.

–

Save & Share

Servings 14

false

( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars 20%

3 Stars

2 Stars 20%

1 Stars

Member Reviews ( 3 )

5ec5c71f-c192-48e7-bf88-827c8d0b1b9c

ingredients 5
Prep Time 15 min
Total Time 30 min

Ingredients

2: cups all-purpose flour

3: teaspoons baking powder

1/2: teaspoon salt

1/2: cup shortening

3/4: to 1 cup milk

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
2 On floured work surface, knead dough lightly until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place on ungreased cookie sheet.
3 Bake 8 to 12 minutes or until light golden brown. Serve warm.

EXPERT TIPS

toggle

Expert Tips

Buttermilk Biscuits: Add 1/4 teaspoon baking soda to flour. Substitute buttermilk for milk. Cheese Biscuits: Stir 1 cup shredded Cheddar cheese (4 oz) into flour-shortening mixture. Bake on greased cookie sheet. Drop Biscuits: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheet. Soft-Sided Biscuits: Place biscuits in 9-inch round or square pan or on cookie sheet with sides touching. Bake 12 to 14 minutes. Southern-Style Biscuits: Decrease shortening to 1/4 cup. Thin-Crispy Biscuits: Roll dough to 1/4-inch thickness. Cut biscuits with floured 3-inch round cutter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit

Calories: 140
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 200mg; 200%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

aikiwoman1

report Posted Dec. 25, 2011 12:43 PM

This was the first time I had actually prepared biscuits that did not come from a can. The recipe was simple to follow- I made the Buttermilk Biscuits for today's Christmas breakfast. Instead of using shortening I used butter and added about 1 1/2 tsp. dried dill. I rolled the biscuits and used a 2" biscuit cutter. I think that they were less than 1/2 inch thick so I rolled out the extra dough that was left over beyond the 14biscuits in the formula and topped the biscuits with the remaining dough. The biscuits were absolutely delicious. This will be my biscuit recipe of choice.

shantellekay

report Posted May. 6, 2010 5:05 PM

I tried these and they came out fabulous! i made them appitzer size, i let the dough be about 1 inch thick than i cut them about 1 inch rounds (appitzer size). instead of 3 tsp of baking powder i only put 2, 3 sounded a bit much and i didnt have any milk so i subsituted it with water about 3/4 of a cup and they came out perfect! this is definitly my favorite biscuit recipe i will be making them weekly!!! Callielee, im kinda thinking you kneaded the dough a little to much why it didnt rise??? i could be wrong but its all i can think of.

Callielee

report Posted Apr. 8, 2010 12:20 PM

I tried this recipe and made a half batch to test it. I haven't made biscuits in 30 years. They did not rise at all. Did I do something wrong? My ingredients were all fresh and I made the buttermilk version.Does anyone have advice?