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Skip’s Baking Powder Biscuits




Source of Recipe


Skip at cookskorner.com, inspired by Craig Claiborne in the NY Times Cookbook


Recipe Introduction


I still need to work on these. Skip’s on 1/23/2009 at CK are gorgeous – high and light and just beautiful. Mine tasted great and the texture was good, but they were a little flat. I know that my baking powder was fine, so I’m thinking that I overmixed them. That is so easy to do.


List of Ingredients




2 c. sifted flour
2 1/2 t. baking powder
1 t. salt
1/3 c. butter
2/3 c. buttermilk


Recipe



Preheat the oven to 425 degrees.

Dice up the butter and chill it in the freezer for about 10 minutes. Sift together the flour, baking powder and salt.

Combine the butter with the dry ingredients with your fingers and hands till it resembles a coarse meal.

Add the buttermilk to the flour mixture stirring with a fork. Do NOT overmix. Form a ball and knead gently a few times. Pat/roll out VERY gently onto a floured board as large as you can get it. Fold in thirds and pat down VERY gently. Cut with 2-inch biscuit cutter.

Place on a parchment paper lined baking sheet and bake for 12-15 minutes.

Makes about 16 2-inch biscuits.