Baking Powder Biscuits
Try Hodgson Mill unbleached white flour in place of regular flour. You’ll get great results from this naturally white, stone-milled all-purpose flour.
2 cups Hodgson Mill white flour
1 tablespoon Clabber Girl Baking Powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening, margarine, or butter
2/3 cup milk
In a medium mixing bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center; add milk all at once. Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till the dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes or till golden. Serve warm. Makes 10 to 12.
Buttermilk Biscuits: Prepare as above, except stir 1/4 teaspoon baking soda into flour mixture and substitute 3/4 cup buttermilk for the milk.
Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon 1 inch apart onto a greased baking sheet.
Cheese Biscuits: Prepare as above, except add 1/2 cup shredded cheddar cheese to the flour mixture with the milk.
Sour Cream Biscuits: Prepare as above, except reduce milk to 1/4 cup and add 1/2 cup dairy sour cream to the flour mixture with the milk.
Cornmeal Biscuits: Prepare as above, except reduce flour to 1 1/2 cups and add 1/2 cup cornmeal to flour mixture.