I have officially found the most amazing biscuit recipe ever. EVER. It is from a very well-worn copy of “The Fannie Farmer Large Print Cookbook” which my Nana gave me several years ago. I highly recommend this book, especially for a wedding shower present, house warming present, 18th birthday present, or any other auspicious occasion which implies the recipient will soon need to know how to feed themselves. It is awesome and diverse and covers everything a domestic goddess (or god) need ever know. But the biscuits!!! Wow. My neighbour Anna (she is 8 ) helped with the measuring and kneading. Turns out she is a pretty good helper. Here is the recipe. Try it. Preferably now.
baking powder biscuits
turn on your oven to 425*F
2 cups flour
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
1 tbsp sugar
Rub 1/2 cup vegetable shortening, butter, margarine, or lard into the flour mixture until it is incorporated
Make a well in the center and add 2/3 cup milk
Stir until the liquid is just incorporated. Knead several times until the dough comes together
Turn the dough onto a floured counter, roll it about 3/4 ” thick and use a floured glass or circle cutter to shape the biscuits. Place them on a parchment lined pan. Knead remaining dough together, reroll it and cut more biscuits. Continue until all the dough is used up. Then make a lumpy bigish ugly sort of biscuit with the rest. That is always my favorite one to eat. Brush the tops with cream (or milk, or butter). Bake them for about 10 minutes or until golden and a tester inserted through the center (via the side!) of the biscuit comes out totally clean.
Crusty Baking Powder Biscuits: Roll biscuits to 1/4″ thick and place 1″ apart. Bake in a 450*F oven for 12 minutes. This will yield almost twice as many biscuits.
Buttermilk Biscuits: Use 2/3 cup buttermilk instead of sweet milk and 1/2 tsp baking soda, cutting the amount of baking powder in half – i.e., 2 tsp
Cheese Biscuits: Add 1/2 cup grated sharp Cheddar cheese to the dry ingredients
**my note: for a little extra deliciousness also add 1/2 tsp dry mustard powder to cheese biscuits and a twist of the pepper shaker
Drop Biscuits: Add an additional 1/3 cup milk and drop by teaspoonfuls onto a buttered baking sheet.
I only tried the original recipe, thinking to myself “hm.. that is a lot of baking powder, but we’ll give it a go”. WOW! These are definitely the best and softest biscuits I have ever made. Great recipe. They were perfect for dunking in and eating alongside a giant bowl of Minestrone soup.
Maddy ate three biscuits and two bowls of soup! Vegetables and all! Hooray!