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jamesona/Simple Biscuits

Last active Jul 25, 2017
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2c flour
2-4 tsp baking powder (more baking powder makes a lighter, fluffier biscuit; less makes a firmer flakier biscuit.)
1/4 tsp baking soda (optional, and probably not needed if you use a good double-acting baking powder.)
1/2 tsp salt
1/2c butter/shortening
1c milk
Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut butter into dry goods until crumbly. If you don't have a pastry blender handy, use your fingertips to pinch and rub the butter into the flour mix. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in milk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (I usually use a mug or drinking glass), being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Bake 15 to 20 minutes until biscuits raise and are light gold on top.
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