Wednesday, April 8, 2009
BAKING POWDER BISCUITS REDUX
I'm not going to say I've never popped open a can of biscuits or whipped up a batch using a box of Bisquick. I have and they've served their purpose. But if you want a real biscuit, one that's slightly sweet, a bit crispy on the outside, but flaky on the inside AND if you don't want to spend a lot of time and effort to get such a biscuit, this is the recipe for you.
One of the secrets to a flaky biscuit is the fat you use; in this case, it's shortening. Another secret is in the mixing. Don't overmix; just mix until the dry ingredients and the wet come together and then knead exactly 20 times! Use a combination of rolling and patting to get the dough to the requisite 3/4 inch, cut out your biscuits and bake no more than 10 minutes, no less than 8.
I whipped up a double batch of these biscuits in no time flat. Leftovers were revived in the microwave the next day and with butter and honey made a lovely accompaniment to my morning tea.
Makes 12 biscuits
2 cups all purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening (I use Crisco)
2/3 cup milk
Preheat oven to 450 degrees.
In a small bowl, combine the flour, baking powder, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs.
Beat the egg with the milk and stir into the dry ingredients just until moistened.
Turn onto a well-floured surface and knead just 20 times.
Roll and pat to 3/4 inch thickness and cut with a floured 2 1/2 inch biscuit cutter.
Place on a lightly greased baking sheet and bake at 450 degrees for 8-10 minutes.