Baking Powder Biscuits
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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).
Servings: 12 biscuits
Ingredients:
| 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% |
Suggested Recipes
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4 cups (1 L) all-purpose flour
2 tbsp (25 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) butter, cubed
2 cups (500 mL) 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
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