Tall and Flaky Baking Powder Biscuits to Die For

Every once in awhile my son will ask me how to make a favourite food that he remembers from childhood. Over Christmas he requested my baking powder biscuit recipe. So I did up a quick tutorial for him on my iPad and sent it to him in a message. The pictures aren’t great, but you get the idea.

(null)Today I am making them to go with homemade soup. Maybe you would like to make some too?

2 cups flour
1 rounded Tbsp Baking Powder
1 Tbsp sugar
4 rounded Tbsp Shortening
3/4 cup milk.

Put the dry ingredients into a bowl and stir them up with a fork. Next, add the shortening and cut it into the dry ingredients until it is blended:

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Add the milk and stir until it is all mixed together:

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Put a bit of flour on the counter:

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Put your biscuit dough on the flour and pat into a circle:

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Cut out with a biscuit cutter or a water glass:

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I usually get nine. I like them to rise up tall , so I cut them thick:

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Bake at 400 degrees for approx 20 minutes.
These are so good!! Honestly, you won’t be able to eat just one.
If you want to add a handful of grated cheese and make cheese biscuits, you’ll need to cut back a little bit on the shortening. If you don’t, they’ll be heavy. Something to do with the fat to flour ratio.

(null) Enjoy!

About Nita

I retired early and moved to a new community. I blog about my adventures as I explore a new lifestyle. I write about quilting, knitting and needlework, about learning to sew my own garments, adventures in the kitchen and in the garden, dancing, hiking, yoga...life is my playground!
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7 Responses to Tall and Flaky Baking Powder Biscuits to Die For

  1. q says:

    Thanks for sharing, had them for lunch.

  2. elle says:

    OOOH! Baking powder biscuits. Definitely a luv. Usually worth the scratching ’cause I’m gluten intolerant. 🙁 You are a tea drinker? And a hand quilter! I’m machine all the way after my first excruciating stick neck and naysayers saying ‘real’ quilters don’t stab stitch. I’ve since learned they do but me and my machine are now far down the race track! I’ve been to Whitehorse twice and LUVED it!!! and oh, btw, I’m definitely dancing my way to any finish lines!!! 🙂 My belly is usually covered but my feet don’t care! oh, and I really like that bag you made! I think we should be friends! ;^)

  3. Dolores says:

    Thank for the recipe. It looks easy enough. How about some sugar, cinnamon and raisins in it?

  4. Susan Barker says:

    you know, I keep meaning to comment on most of your posts and something distracts me almost every time! Those biscuits in fact motivated me to get up and make a cuppa tea — but I don’t have any biscuits to go with the tea, so now I am thinking of making some butternut squash soup and biscuits! It is ZERO this morning (lower mainland, BC) and yes the cost of living here is worth the walk at the park on a day like today!

  5. They look like what we English call Scones and are the essential part of an English Cream Tea. Eaten with jam and thick cream. They look yummy.

  6. fawnahareo says:

    The recipe is very similar to the one I use out of my Better Homes & Gardens cookbook. So quick and easy! (That recipe uses 1/4 to 1/2 tsp of salt rather than the tbsp of sugar, and 1/3 cup shortening, while 4 tbsp would work out to 60 mL = 1/4 cup.)

    Minor differences, but I think next time I’ll try yours, especially with the advice of cutting them thick!

    • Cynde says:

      Now wouldn’t those make great little short cakes for the up coming strawberry season! Nice tutorial Nita…I think you get so much accomplished because of your orderly mind…One step at a time…

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