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
Total Time: 30 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.
