Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, May 24, 2013

Grandma's Baking Powder Biscuits

When I was a kid, we spent Sundays at my Grandma's house.  Though I know she would not have agreed with me, Grandma was a wonderful cook.  She made, hands down, the best fried chicken.  I've never been able to replicate it either.  And nothing goes better with fried chicken than buttermilk biscuits.

I know that we can quickly bake biscuits from a can.  I'v eaten lots of them, and they are tasty.  Making them from scratch however, is almost as easy, and much tastier.  And it doesn't take much longer to get them mixed and on a baking pan than it takes to preheat the oven!

Grandma's Baking Powder Biscuits


  • 2 all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter (shortening works too)
  • 3/4 cup milk

Heat oven to 450°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using a food processor or pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. The food processor makes this step very fast and easy.

Empty the butter/flour mixture into a bowl.

Stir in milk until dough leaves side of bowl (dough will be soft and sticky).  The secret to great biscuits is not overworking the dough.  So here, you want to mix gently and really only until the mixture comes together.

Don't turn your back, you might get unsolicited help!  Anna is forever wanting to help.

On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter for traditionally sized biscuits.  I used a small glass for miniature-sized biscuits.  For an even faster way, simply cut into squares!

On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Flaky and buttery, these biscuits are just delicious.

zentMRS - Love in the Kitchen
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