Thursday, June 14, 2007
Baking Powder Biscuits
Until recently I have avoided biscuits like the plaque-making them 'from scratch' out of a jiffy box. All because of two bad (BAD!) experiences. Then I found this recipe and it is the best I have ever seen/tested, bar none.
The BEST part about these light and fluffy biscuits? They can be cut out and frozen, then baked just before using! The convenience of Pillsbury without the cost! WA-HOO!!!
6 c. all purpose flour
1/2 c. instant nonfat dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 t. salt
2 t. cream of tartar
1 c. cold lard, cut into chuncks
1 c. (2 sticks) cold butter, cut into chunks
1 3/4 c. buttermilk, approx.
Preheat oven to 400. In a VERY large bowl (I actually use a stock pot), combine alldry ingredients. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in buttermilk. With a fork, quickly and lightly combine the ingredients. Not all of the flour will be incorporated at this point.
Turn the dough onto a well-floured pastry cloth (or counter) and with floured hands, knead it 8-10 turns until smooth.
Roll out until about 3/4 inch thick. Cut out using biscuit cutter, glass or (what I often use) the ring to a canning jar. Prick the tops of each biscuit with a fork-3 times.
Bake or freeze.
Bake: 13-15 minutes until LIGHTLY browned.
Freeze: place unbaked biscuits on a cookie sheet without touching one another. Freeze until hard. Then transfer to freezer bags.
To serve: remove as many biscuits as needed and bake frozen on oiled cookie sheet for 15-18 minutes or until lightly browned on top.
Easy peasy and OH SO GOOD!