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These fluffy baking powder biscuits just might be some of the best biscuits you’ll ever make!.
Baking Powder Biscuits
Ingredients:
1-3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk
Directions:
Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 16 biscuits or 8 servings, 2 biscuits each
PREHEAT oven to 450°F.
Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
BAKE 10 minutes or until golden brown.
Great Substitute
Substitute shortening or butter for the margarine.
Larger Biscuits
If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits. Bake as directed. Makes 8 servings, 1 biscuit each.
Crustier Biscuits
For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes. Makes about 8 servings, 3 biscuits each.
Nutrition Information:
Calories: 180
Total fat: 8 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 420 mg
Carbohydrate: 22 g
Dietary fiber: 1 g
Sugars: 2 g
Protein: 4 g
Vitamin A: 8 %DV
Vitamin C: 0 %DV
Calcium: 15 %DV
Iron: 8 %DV
Used with permission of Kraft Foods. Visit www.kraftfoods.com for more recipes.
Haley says
I tried this recipe because it was the first hit on Pinterest for yeast free biscuits, and I was looking to make biscuits quickly and with no rising. It seemed like a very easy recipe, with only a few ingredients and simple directions. However, it did not come out as I thought it would. I needed almost an extra full cup of flour to get to the consistency of a dough that could be kneaded and rolled out. I am an avid baker, so I really don’t think this is a user error. This recipe is flawed. I added the extra almost cup of flour as well as extra baking powder and salt to compensate. What a shame. Biscuits came out fine but I was disappointed in the recipe.
Cathy says
Edited 5/17/2015: After further research, it seems that this recipe is a good fail safe one for making baking powder biscuits. If you want feather-light biscuits, then using a wet sticky dough works best because this is what will produce enough steam for the biscuits to rise. In order to handle the sticky dough, you’ll need to lightly flour your hands and the dough. And handle the dough as little as possible before placing in the preheated oven.
Haley, I’m sorry your biscuits didn’t turn out the way you expected. That can be so frustrating! Although I haven’t made this specific recipe, it follows the general rules for making biscuits – i.e. use 1 teaspoon of baking powder for each cup of flour and half as much liquid as flour. They included a bit more baking powder than normal for the amount of flour used (2 1/2 tsp. instead of 1 3/4 tsp), but that wouldn’t affect the hydration, that should make them rise higher. The liquid proportions are correct.
Monica says
I agree 100% with Haley. These biscuits treated fine, but the dough was extremely difficult to handle, even with lots of flour, and impossible to roll out and use a cookie cutter with.
Jennifer says
I substituted Almond milk for the milk had no problem rolling them out. I used small floured glasses to cut them (had to press hard) and it made 17!
Cathy says
That’s great Jennifer! Thanks for sharing!