Baking Powder Biscuits
190 people added this to their Recipe Box
This recipe makes 12 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 311 |
| pro | 6 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 34 g |
| fibre | 1 g |
| chol | 44 mg |
| sodium | 420 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 14 |
| vit A | 15 |
| folate | 40 |
Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or as part of a breakfast sandwich (see Make-and-Take Bacon and Egg Sandwiches).
Ingredients
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 3/4 tsp salt
- 1 cup butter, cubed
- 2 cups milk
Preparation
In large bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. Pour 1-3/4 cups (425 mL) of the milk over top, stirring with fork to form ragged dough.
Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
Brush tops with remaining milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
Brush tops with remaining milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
Source : Canadian Living Magazine: November 2007
Related content
-
Oats and Whole Wheat Flatbread
Beautifully thin and crunchy, this flatbread tastes just as good on the fourth day as the first....
-
Butterscotch Biscuit Wreath
These can be rolled out ready to arrange in the pan a day ahead — and if you time it...
-
Shining Star Chelsea Buns
Glazed, cinnamony and full of nuts and raisins, these are truly irresistable. If you do not have...
-
Malt and Yogurt Rye Bread
This bread is a quick yeast-risen loaf, requiring no starter and minimal rising times. The tart...
