Making Biscuits

Posted on Tuesday 20 March 2007 at 7:56 AM in In The Kitchen - Post Comment

First, don't ya just hate when you spend all that time typing a post the internet turns around and eats it?  Grrrr!  It looks like everything is fixed.  Anyway....

I've always had problems making biscuits.  They are usually far from the light and fluffy biscuits both hubby and I like.  More like little bricks.  I have no idea what I do wrong, but everything I try seems to give me the same results.  A couple days ago I made a double batch of biscuits for dinner (we were having biscuits and gravy) and they actually came out pretty good.  Not really light and fluffy, but much better than I usually do.  Other than substituting half the flour for whole wheat flour, I didn't really do anything different. 



The recipe I use is from my Betty Crocker cookbook:

Baking Powder Biscuits

1/2 cup shortening
2 cups all-purpose flour*
1 tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk

Heat oven to 450F.  Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs.  Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Turn dough onto lightly floured surface.  Knead lightly 10 times.  Roll or pat 1/2 inch thick.  Cut with foured 2 1/2-inch round cutter.  Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake until golden brown, 10-12 minutes.  Immediately remove from cookie sheet.  Makes 1 dozen biscuits.  155 calories per biscuit.

*If using self-rising flour, omit baking powder and salt.