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Baking Powder Biscuits




Source of Recipe


email


Recipe Introduction


These light, crisp biscuits make a welcome
addition to any meal


List of Ingredients




2 cups baking mix plus 1/2 cup cold water
(about 12 biscuits)
OR 3 cups baking mix plus 3/4 cup cold water
(about 18 biscuits)
OR 4 cups baking mix plus 1 cup cold water
(about 24 biscuits)


Recipe



Preheat your oven to 450°F.
Put the mix in a mixing bowl and pour the cold
water over the surface. With a fork, blend the
two together, taking no more than 20 seconds.
Turn the dough out onto a floured surface and
gently knead it about 10 times. It's this
gentle handling that will keep the gluten
asleep and make tender biscuits.

Shape the dough into a flattened round and,
with a floured rolling pin (or your fingertips),
roll it out until it's between 1/2- and 3/4-inch
thick.
Traditionally biscuits are round. Dip a biscuit
or cookie cutter in flour and press straight
down into the dough without twisting. By doing
it this way, you shear the edges of the dough
rather than squeezing them together. This
allows the biscuits to rise higher when they
bake. Make your cuts as close
together as possible to minimize what's left
over. You can either shape the
leftover dough into rough shapes with your
fingers, or gather it up and roll
it out again. Dough that has been rolled twice
will make tougher biscuits.

To avoid any waste, cut the dough into either
wedges or squares. No matter
which way you do it, there will probably be a
few "ugly" ducklings that will
taste just as good as their more perfectly
shaped siblings.

After your biscuits are shaped, bake them for
about 15 minutes.


DROP BISCUITS
These are the same as rolled biscuits but
contain more liquid, about 3/4 cup
total per cup of mix. This makes a dough too
soft to be rolled out, but still
a dough rather than a batter. This can be
dropped by the heaping tablespoonful onto a
lightly floured baking sheet, or into a greased
muffin tin to make slightly moister and more
regular biscuits. (This method also avoids
kneading, rolling and cutting.) Bake as for rolled
biscuits.