Tuesday, February 19, 2013

Best Baking Powder Biscuits

On Sunday we go to church and it tends to let out much later than our usual lunch time so I always make a substantial breakfast to get the kids through until we get home.  One essential item is homemade baking powder biscuits.  This is the best recipe I have found and they always turn out light and flaky.  The recipe comes from my always trusty Better Homes and Gardens red and white cookbook that I received at my bridal shower.  I always use butter and many times have to make triple batches to satisfy every ones craving.

Biscuits Supreme

1. Stir together 2 cups all purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 cup butter, margarine, or shortening till mixture resembles coarse crumbs.  make a well in center.  Add 2/3 cup milk all at once, stir until moistened.


2. Turn Dough out onto a lightly floured surface and knead by gently folding and pressing dough 10 strokes or till nearly smooth.  Pat or lightly roll to 1.2 inch thickness.  Cut our with a floured 2 1/2 inch biscuit cutter.

3. Place biscuits 1 inch apart on a cookie sheet and bake in a 450 oven 10-12 minutes or till golden.  Remove and serve hot.  Make 10 biscuits.


I like the crinkle cut biscuit cutter like below


  1. I always like trying different biscuit recipes. I'll give this one a try. Thanks

  2. I remember making something like this for my children when they were young. I think I'll give these a try just for old time's sake.
    By the way...I LOVE your blog.

  3. Adding this one to my recipe box!

  4. You mention that red cookbook - that cookbook has been a family tradition of sorts. It was the one my grandmother always used, and she gave one to my mother when she got married, and when my sisters and I left the house we each got one as well. If I had to have only one cookbook it would be that one!

    I have made those biscuits and you are right, they are excellent. I usually cut them into squares instead of using a cutter so I don't have to re-roll any of the dough.

  5. This is the same recipe I've used for 45 years. I love my BHAG cookbooks. I have old ones and newer ones, and use them all.
    I have recently discovered the joy of buttermilk biscuits made with self-rising flour, which are also delicious. But this recipe is my old standby.

  6. I use this same recipe and recently have been teaching my daughter how to make them. My tip for her is that when you fold the dough to only fold it 6 to 8 times and no more. Resist the urge to work the dough more. She and my extended family are always impressed with these biscuits. Some years ago when she and my step kids were younger I cut the dough using a heart shaped cutter (It was Valentine's Day) and since then cutting the biscuits with a shaped cutter has become "a thing" in our house. For Christmas I used a tree shape, for Easter last year I used a cross and a bunny. It's quirky and I'm super old fashioned and resisted using a different cutter other than the round or square biscuit cutter, but the biscuits always come out great and they make for fun conversation or comments.

  7. I love biscuits--my son just made drop biscuits last week, and I think I'll have him try kneaded biscuits next.



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