Some of the best recipes are the oldest and easiest! This Baking Powder Biscuit recipe is from “Joy of Cooking”; a book we’ve all used over and over. First published in 1936, these are the Baking Powder Biscuits we all grew up with. You most likely have all the ingredients, and they are a snap to make!
Baking Powder Biscuits
These light and delicious biscuits can be enjoyed any time of the day, with any meal you choose. Butter and jam/honey at breakfast or with stews and soups for dinner.
It really is important to have cold butter and milk so take them out of the refrigerator just before you are going to make the biscuits.
Ingredients
- 1 and 3/4 cups (219 gr) All Purpose Flour (1 cup = 125 gr = 92 CHO) 161.1 CHO
- 1 TBSP Baking Powder 0 CHO
- ½ tsp. salt 0 CHO
- 6 TBSP (85 gr) cold butter 0 CHO
- ¾ cup 2 % milk 9 CHO
- 1.5 TBSP (12 gr) flour for kneading 8.6 CHO
TOTAL CHO 178.7 CHO
- TOTAL GRAMS 470 GRAMS
- 178.7 CHO DIVIDED BY 470 GRAMS= .38 CHO/GRAM
*EACH BISCUIT 35 – 45 GRAMS:
- 35 GRAM BISCUIT = 13.3 CHO
- 40 GRAM BISCUIT = 15.2 CHO
- 45 GRAM BISCUIT = 17.1 CHO
Instructions
- Pre heat oven to 450
- In the bowl of a food processor or Kitchen Aid Mixer combine dry ingredients: flour, baking powder and salt. Mix well.
- Cut cold butter into small pieces (about the size of peas) and add to processor or mixer.
- Pulse 3 – 4 times in the food processor or mix quickly with the flat beater in the Kitchen Aid until butter is well distributed in the flour. Use our hands or a pastry cutter if you prefer to incorporate the butter.
- Drizzle milk into flour and butter. Pulse 5 – 6 times or mix until dough starts to come together. The dough may look slightly wet at this point. Just don’t overwork it too much.
- Spread 1.5 TBSP flour on the counter and knead dough a few times and most of the kneading flour has been incorporated.
- Pat (no rolling pin here) down dough to about ½ inch thick and begin cutting out as many biscuits as possible. Don’t twist the cutter or cup, whatever you are using; simply use an up and down motion.
- Place biscuits on an ungreased baking sheet. (Sometimes Mike gets creative and uses a hot pizza stone for fun.)
- Mold any remaining dough and again pat down to ½ inch, cutting more biscuits until all the dough has been used.
- Bake for 10 – 12 minutes and let rest a few minutes before serving.
- *There will be slight variances in the weight of each biscuit, and you can make yours larger or smaller than we do. They are easy to weigh if you need a precise CHO.
