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-
3
cups all-purpose flour
-
1
tablespoon baking powder*
-
1
tablespoon sugar
-
1
teaspoon salt
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3/4
teaspoon cream of tartar*
-
3/4
cup butter or 1/2 cup butter and 1/4 cup shortening
-
1
cup milk
1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
4. Makes 12 biscuits.
- Note *If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.
- Variation Buttermilk Biscuits:Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.
- Variation Drop Biscuits Supreme:Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.
- Servings Per Recipe 12,
- Calories 227,
- Protein (gm) 4,
- Carbohydrate (gm) 24,
- Fat, total (gm) 13,
- Cholesterol (mg) 34,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 389,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 350,
- Potassium (mg) 94,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Starch () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Knock it out of the park, DELICIOUS!!!!! I couldn't find my recipe and had my fingers crossed that it would be on the website. Hooray!! It is! I cut mine for baking, I don't drop them. You can't mess them up either way. This is a definite beginner recipe that is perfect from the start. I cannot tell you how many times I have shared the recipe. Everyone, yes that is everyone loves them. Try 'em, you'll like 'em. I am taking this recipe to a wedding shower with ingredients and equipment tomorrow.
3/9/2012 03:12:26 PM Report AbuseI am so delighted to find thie terrific recipe again...It was in an earlier version of the BHG Cookbook but not in subsequent editions. What a delicious discovery. May I recommend using White Lily soft wheat flour. This also enhances this ultimate busicuit. JoniGaga
2/17/2012 12:24:12 PM Report AbuseI grew up with this recipe and my family has loved them! I just made them for Thanksgiving dinner and they were a BIG hit! Easy, fast, yummy, fluffy goodness. Biscuit making tips: blend all dry ingredients completely; cut in butter/shortening well; add wet ingredients all at once and be gentle with the dough; make sure you have a HOT oven so fully pre-heat the oven first. Success every time!
11/28/2011 01:55:03 PM Report AbuseI've been making these biscuits for 20+ years, since I was the youngest of bakers. They're easy, fast & always get compliments! Note: the picture suggests they are drop style. They are not. They are rolled out & cut with the bottom of a glass or a biscuit cutter. I've made them with both shortening when I was younger & butter (I don't use shortening any more) They are buttery, flakey & easily split open for honey, butter, jam, scrambled eggs & cheese and bacon. They're excellent!
12/25/2010 07:59:29 PM Report Abuse