Be the first to Traditional baking powder biscuits are enriched here with graham flour for added fiber and flavor. Whole wheat or rye flour may be substituted for the graham flour.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup all-purpose flour (see Note)
- 1 cup graham flour (see Note)
- 1/2 teaspoon of salt
- 4 level teaspoons of baking powder
- 4 Tablespoons shortening
- 1/2 to 2/3 cup of milk or water
- 1 Tablespoon butter, melted
Preparation:
Preheat oven to 375 F. Generously grease baking pan with butter.
Whisk together the flour, graham flour, baking powder, and salt until well-blended. Cut in shortening with a pastry blender, knife, or fingertips.
Using a fork, stir in the liquid a little at a time to make a soft dough, one that is easy to handle.
Place dough on a floured board, turning to coat with flour. Gently knead the dough, while turning, until smooth, about 30 seconds.
Roll into a sheet about 3/4-inch thick, cut into rounds, and place biscuits close together in the prepared pan. Brush tops with melted butter.
Bake 15 to 20 minutes until golden and done.
Yield: 12 to 16 baking powder biscuits, depending on size
Note: Pastry flour may be substituted for the all-purpose flour. Whole wheat or rye flour may be substituted for the graham flour.
Whisk together the flour, graham flour, baking powder, and salt until well-blended. Cut in shortening with a pastry blender, knife, or fingertips.
Using a fork, stir in the liquid a little at a time to make a soft dough, one that is easy to handle.
Place dough on a floured board, turning to coat with flour. Gently knead the dough, while turning, until smooth, about 30 seconds.
Roll into a sheet about 3/4-inch thick, cut into rounds, and place biscuits close together in the prepared pan. Brush tops with melted butter.
Bake 15 to 20 minutes until golden and done.
Yield: 12 to 16 baking powder biscuits, depending on size
Note: Pastry flour may be substituted for the all-purpose flour. Whole wheat or rye flour may be substituted for the graham flour.
