Wednesday, September 16, 2009

Baking Powder Biscuits

I came across a recipe at Running Foodie's blog for baking powder biscuits and her photo looked so good I had to try them for myself. She called hers "Everest biscuits" unfortunately mine didn't rise quite so high but they were still really good! You should check out her picture it's much more appealing than mine.

leftover biscuits (it made about 16 2 1/2 in. biscuits)

breakfast the next morning

Apple butter my parents brought back when they went to Sevierville, TN. last week.
There's a store and restaurant up there that is great. I was up there in 2001 and it was the first time I'd ever had apple butter I liked. I hate the stuff from the grocery store.

Here's a copy of her recipe

Rumford Baking Powder Biscuits aka Everest Biscuits

4 cups sifted all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 tablespoon sugar
2/3 cup shortening (I use Smart Balance)
1 1/3 cup milk
(you might need a little more milk to make it cohesive enough to shape)

  1. Heat oven to 425˚. If you have cast iron skillets, put about a tablespoon of shortening each in 3 10-inch skillets and place in the oven to heat while preparing the dough. I use a 10 1/2-inch, an 8 1/2-inch, and a 6-inch skillet because that's what I have. If you don't have any cast iron skillets, grease a large cookie sheet and set aside. Or, use the cast iron skillet and a cookie sheet if you haven't enough skillets.
  2. Sift flour, baking powder, salt, and sugar together. Cut in shortening until mixture is like coarse corn meal (if some pea-size chunks remain, that's okay). Add milk, stirring it in quickly with a fork, to form a soft dough. (If a large portion of the dough is still crumbly and not dough-like, add a tablespoon or so more of milk.)
  3. Turn dough out onto lightly-floured surface; knead about 1/2 minute. Roll 1/2 inch thick, or slightly taller; cut with 2-inch cutter dipped in flour (I use both a 2-inch and a 1 1/2-inch cutter). Place fairly close together in the skillets or on the cookie sheet (not right next to each other, maybe between 1/4 and 1/2 inch; (ou can also brush the tops with melted butter if you like) bake about 12 minutes. Serve hot.
I used a cookie sheet instead of cast iron skillets. Maybe next time I'll halve the recipe and use my skillet. I also has something else in the oven so I had to open the door and check it which could be why mine didn't rise as high or I might have rolled them to thin I've never been good at judging measurements. I also had to turn the broiler on to brown the tops. I always have a problem with the tops whatever I'm baking not turning brown.


  1. Nothing beats homemade biscuits! they're so simple and so much better than the canned ones.

  2. Hey, Laby, I just saw your comment on my blog, thanks!

    Your biscuits look really good, even if they didn't bake up as high. I read the recipe again and I made a note about patting the dough out to about 3/4"-1" so they'll rise higher. Sometimes the biscuits come out shorter, I think it's one of those things where I don't really pay attention and it comes out a little differently each time. I love the pic with all the biscuits!

  3. Here's what I changed so you can edit if you want (I placed it right after "or slightly taller").

    (Update: To get the height you might want to pat the dough out to about 3/4" or even 1". Also, baking them close together sort of helps them "grab hold" of something and bake up instead of out.)

    I also changed "(not right next to each other, maybe between 1/4 and 1/2 inch)" to (about 1/4" apart).

    Hope this helps next time, and thanks for the comment so I was able to review the recipe!

  4. There's nothing like freshly baked biscuits in the morning. I love them with jam and butter.