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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscuits 34g Recipe makes 36 biscuits) |
||
| Calories 114 | ||
| Calories from Fat 58 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 154mg | 6% | |
| Potassium 34mg | 0% | |
| Total Carbohydrate 12.0g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.8g | ||
| Protein 2.1g | 4% | |
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Baking Powder Biscuits
By: MarieAlice
Mar 22, 2004
This is my mother's biscuit recipe. They always turn out light and fluffy, the best. I can't tell you how many of these I have made in my lifetime, but I can assure you they are always greeted with enthusiasm and my dinner guests would be disappointed if I didn't have some of these waiting for them, fresh out of the oven.
36 biscuits
Ingredients
- 4 cups flour
- 8 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Crisco
- 2 tablespoons sugar
- 2 large beaten eggs
- 1 1/2 cups milk
Directions
1
Sift together flour and baking powder.2
Stir in salt and sugar.3
Cut in the Crisco until the mixture resembles crumbs.4
Stir together eggs and milk.5
Make a well in the dry mixture and stir in the milk mixture with a fork.6
Stir just to moisten, then turn out onto a lightly floured board.7
Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick.8
(The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter.9
Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.10
Bake at 350°F for 15 to 20 minutes.11
Serve warm.
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- Course > Breads > Rolls/Biscuits
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Featured Reviews for This Recipe
From: YungB
On Dec 17, 2008
MarieAlice, OMG!!! these biscuits are the best. Light, fluffy, tender, flavorful and so easy to do. I didn't knead it at all. I just pat the dough into 1 inch thick and baked for 20 minutes. To Die For!! Thank you for sharing your mom's recipe.
From: CabinKat
On Nov 8, 2008
I'm glad that I read reviews before trying any recipes. I'm a fan of KittenCal's and saw that she gave this recipe 5 stars so that prompted me to try it. I followed the recipe but had to add a bit more flour, it was still a bit too sticky to work with. Didn't effect the outcome. They rose just enough and were very flaky. I do not recommend them as a egg biscuit. Fell apart too easily. Toasted them the following day and they were great. I initially had these with country fried steak & white gravy. Worked well, though the recipe I had gotten for the gravy was very bland. Will keep this recipe. Thanks for posting!!
From: KITTENCAL
On Jun 22, 2004
Well, I certainly agree with the previous reviewer, yes these are the best biscuits!, I have tryed out many different biscuit recipes, and this by far has to be one of the best. I did pat mine down to 1-inch instead of 1/2-inch, we like ours big. I believe the eggs made a difference in the recipes, they had a wonderful taste. I will be making these again soon. Marie, thanks so much for posting, just wonderful!...Kitten
From: Nova Scotia Cook
On Nov 13, 2004
Our first snowfall of the season arrived this morning putting me in the mood to try a new recipe. Marie Alice, I chose to make your baking powder biscuits and am I ever glad I did. They are similar to a tea biscuit recipe that I make on a regular basis, but yours have a different texture and are light as feathers!!! They'll go nicely with the homemade baked beans, scalloped potatoes and cold cuts I have planned for supper this evening. When I bake biscuits I find placing them quite close in a 9" x 13" pan keeps them from "sloping". Many thanks for sharing this recipe. Must browse your other recipes to see what I'll make for dessert
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