Baking Powder Biscuits(Granny Andress Cookbook)
Fluffy, golden baking powder biscuits with a tender crumb and buttery flavor, perfect for breakfast, brunch, or as a side with hearty meals. Easy to make and irresistible.
Ingredients
Instructions
- Combine and sift dry ingredients: flour, baking powder, and salt.
- Cut in the soft shortening until well incorporated.
- Add milk and mix with a fork until the dry ingredients are moist.
- Turn the dough onto a lightly floured board.
- Knead gently 6 to 8 times.
- Roll the dough to 1/2 to 3/4-inch thickness for fluffy biscuits.
- Cut with a floured 2-inch round cutter.
- Arrange on a lightly greased baking sheet.
- Bake in a hot oven at 450°F until done, about 15 to 20 minutes.
Tips & Substitutions
For lighter biscuits, avoid over-kneading the dough; just a gentle fold is sufficient. If you don’t have shortening, unsalted butter can be used as a substitute for a richer flavor. Make sure your baking powder is fresh for the best rise, and consider adding herbs or cheese for a flavor twist. For fluffy biscuits, ensure your ingredients are at room temperature.
Serving Suggestions
These biscuits are perfect served warm with butter and jam for breakfast. They also pair beautifully with Easy Cream Of Tomato Soup for a comforting lunch or dinner. For a more indulgent treat, serve alongside Ms. Jessie'S Pineapple Upside-Down Cake for dessert, creating a delightful contrast of flavors.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warm, restoring their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baking Powder Biscuits(Granny Andress Cookbook) contains roughly 81 calories, with 1g protein, 12g carbohydrates, and 4g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1158mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. To maintain fluffiness, consider mixing half all-purpose flour with half whole wheat flour for a balanced result.
What can I add to the biscuits for extra flavor?
You can incorporate shredded cheese, herbs like rosemary or chives, or even spices like garlic powder to enhance the flavor of the biscuits. Experimenting with add-ins can create a unique twist on the classic recipe.
How can I tell when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen nicely. You can also test by tapping the bottom; if it sounds hollow, they are ready. Keep an eye on them as baking times can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).