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Traditional Baking-Powder Biscuits

Source of Recipe

From "Biscuit Bliss" by James Villas


Recipe Introduction

"This has been my (and my Southern mother's) basic way of making everyday biscuits for as long as I can remember. Soft Southern flour milled from winter wheat, of course, produces the highest, fluffiest biscuit, but I certainly have no objections to making these biscuits with either ordinary white all-purpose or very fresh self-rising flour (minus the baking powder and part of the salt) when I run out of White Lily, Red Band, or Martha White. What's most important is to add just enough milk to make a slightly sticky dough, and *not* to stir or knead the dough too much. If the biscuits do not rise at least one inch after baking, check to make sure the date stamped on the baking powder tin has not passed. I also love these biscuits split, buttered, and toasted for breakfast."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon salt
â—¦ ¼ cup chilled vegetable shortening
â—¦ ¾ to 1 cup whole milk, as needed


Recipe

Preheat the oven to 425° F.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the shortening and cut it in with a pastry cutter or rub with your fingertips till the mixture is mealy. Gradually add the milk, stirring with a fork, just till the dough holds together and is still sticky.

Transfer the dough to a lightly floured work surface, knead about eight times, pat out ½ inch thick, and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds on a baking sheet about 1 inch apart and bake in the upper third of the oven till golden brown, about 15 minutes.

Makes about 16 biscuits