Here is your basic, everyday biscuit recipe. It can be made for just about every meal. At breakfast, the biscuits can be served with jellies and jams. The same for brunch. For lunch, the biscuits can be made into small sandwiches. At dinner, the biscuits can be served with butter or used to make sandwiches from leftover ham.
Biscuits are one of those recipes that everyone should learn how to make. Teenagers will love them because they are a quick snack that take only a few ingredients. Parents love them for a same reason and because they are cheap to make and help fill up an empty belly.
Leftovers can be saved and reheated the next day or used to make sandwiches. Nothing goes to waste with biscuits. You can even freeze them separately and pull one or two out for the day's work lunch.
- 2 cups all-purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 2 tsp sugar
- 1/2 cup shortening
- 2/3 cup milk
- In medium bowl, sift together flour, salt, baking powder, cream of tartar, and sugar.
- Use a fork to cut in shortening.
- When the mixture resembles crumbs, pour milk in all at once and mix.
- When dough is formed, turn out onto lightly floured board and pat or roll to 1/2 inch thick.
- Cut with biscuit cutter and place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F for 10 to 12 minutes. Serve when ready.
Biscuit Baking Tips:
Preheat your oven before you begin mixing the biscuits. This way, by the time you are finished mixing the dough and putting it onto the sheet, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature.
These biscuits can be frozen. Store biscuits in airtight bags to prevent freezer burn. Remove biscuits from freezer as needed and let thaw before eating or warm them in the oven or microwave.
Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.
Make baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.
Never mix biscuit dough until smooth. You want to mix the biscuit dough until the flour is wet, but there are still lumps in the dough.
You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|