Baking Powder Biscuits
Ask, and you shall receive. Cate wanted the recipe for baking powder biscuits, so here it is. I make these all the time — so often that I don’t use the recipe any more, just toss things in a bowl until it looks right, so I had to go look it up for the proportions. My version is from the More With Less cookbook (where it’s called simply “Basic Biscuits”). I got the recipe from a cookbook, I got the name from my grandmother, who made them without a recipe for decades, but I never got her to show me how! Silly.
Anyway. Baking Powder Biscuits
Preheat oven to 400F
2 cups flour
3 teaspoons baking powder
1/4 cup shortening
Add all at once, stirring till a soft ball is formed:
3/4 cup milk.
Plop dough out onto floured counter, knead lightly 20 – 25 times.
Now the recipe tells you to “roll or pat to 1/2″ (1 cm) thick and cut with floured glass or cookie cutter“. Sometimes I do that, particularly if there’s some reason we want shapes — hearts for Valentine’s Day, that sort of thing. But usually what I do is make a double batch and then rip off golf-ball sized chunks, and plop them into an ungreased 8×8 or 9×9” pan. I love the texture of the golden-brown rough surface, and the contrast of the soft and white insides. (It’s also a personal quirk: To me, if you roll it, it’s a cookie, not a biscuit. Cookies are flat(ish); biscuits are round.)
However you form them, put your biscuits on an ungreased pan and bake: 10 – 12 minutes for the rolled biscuits; 18 – 20 for the balls.
Good with butter, good with jam, good with gravy. Fancy them up by adding a half-cup of shredded cheese, and then they’re cheese biscuits. Easy!