Thursday, May 6, 2010

My Favorite Homemade Biscuit Recipe ~White flour or Whole wheat

My Favorite Homemade Biscuit Recipe
As shared from the kitchen of Once Upon a Plate
Makes 6 to 8 average size biscuits (depending upon the size of cutter you use.)

These are delicious made with all-purpose flour for a traditional biscuit, or substitute half of the flour with whole wheat flour for biscuits which are a little more nutritious. The one in the photo is 50% whole wheat.

2 cups all-purpose flour (or 1 cup all-purpose flour & 1 cup whole wheat flour)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening (or butter, softened)
1 cup milk (or buttermilk)

Preheat oven to 425 degrees F (220 degrees C)

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface pat or roll dough out to 1 inch thick, don't overwork the dough or the biscuits will be tough. Cut biscuits with a large cutter or juice glass dipped in flour, press straight down & don't use a twist action (for the highest rise.) Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in hot oven, until biscuits begin to brown.

Adapted from J.P.'s Big Daddy Biscuit Recipe

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