When I was a kid, I always looked forward to my grandmother’s baking powder biscuits. We’d eat them with butter and lots of homemade jam, and life was good.
Her recipe eventually became the base for our breakfast pizza, and it’s been one I’ve carried with me in life. Odd, because I don’t tend to use recipes at all… and when I do, I usually tweak the crap out of them each time!
This is a recipe that doesn’t need tweaking, though. Sure, there are minor variations I’ll do – sometimes I’ll use milk (as she did), sometimes I’ll use buttermilk. If I don’t have shortening (as she used) or if I want a richer flavour, I’ll use butter instead. It’s all good!
As long as you don’t over-handle the dough, these biscuits bake up light and fluffy, and are easily split in half. This makes about 6 good sized biscuits, but is easily doubled.
Baking Powder Biscuits
Makes 6 biscuits
2 cups flour
3 tsp baking Powder
1 tsp salt
1/3 cup shortening or butter
3/4 cup milk or buttermilk
Preheat oven to 450 F. Spray a baking sheet with nonstick spray, or line with parchment paper.
In a medium sized bowl, mix together flour, baking powder,and salt.
Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
Pull dough together into a ball, place on a lightly floured work surface. Gently roll dough out to about 3/4 – 1″ thick, and cut into rounds with a drinking glass. (I like to use about 3″ diameter).
Arrange biscuits on prepared baking sheet. Bake for 12-14 minutes, or until golden brown on top.