Cook With Me – {Old-Fashioned} Baking Powder Biscuits
I wanted to make some biscuits to go with the delicious meatloaf and gravy I made the other night, but didn’t know what to make. Our usual recipe is great for biscuits and gravy for a crumbly biscuits, but not very good for dipping. So I got out our Revolutionary War Period Cookery book and found a wonderful baking powder biscuit recipe. It is so simple, and doesn’t take any time at all if you do it in a mixer. I wanted to share it with you, so here is the recipe.
{Old-Fashioned} Baking Powder Biscuits
Yield – about 16 biscuits
3/4 cup whole wheat flour
1 1/4 cups all-purpose flour
2-1/2 tsps. baking powder
1/2 tsp. salt
1/4 cup butter*, melted and slightly cooled
3/4 cup milk
Preheat oven to 450 degrees. In your mixer bowl, put the flour, baking powder and salt. Mix until it is well blended. Add in the melted butter while the mixer is running. Mix until it is nice and crumbly, as if you has cut the melted butter into it with a pastry cutter. Make a well in the middle of flour mixture, then pour milk into the well. Mix until it makes a nice dough. (You may need a bit more flour.)
Dump onto lightly floured surface and knead 12-15 times. Then take a floured rolling pin and roll out to 1/4 inch thick for crispy biscuits and 1/2 inch thick for soft biscuits. Place on ungreased stone baking sheet and bake for 12-15 minutes, or until golden brown on top.
*You can use palm shortening or oil if you’ve got no butter.
I actually doubled the recipe because we have such a large family and I thought there would be enough to have some for breakfast (which there was!). I also used organic whole wheat pastry flour and organic pastry flour for the flour. I thought it would give them a nice texture, which it did. I made them twice, and the second time with only pastry flour, not whole wheat. They turned out well. They puffed very much, moreso than the ones with whole wheat. They doubled in size with the whole wheat flour, and tripled in size with just the pastry. I am planning on trying this with just organic whole wheat flour. Let me know if you try it with anything else.
~Miss Rachel
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About The Author
Miss Rachel enjoys being home, in the barn, blogging and being with family. She is happy to be learning knitting, crocheting and sewing, and has always been a wiz at creating things in the kitchen. You can find out more about Miss Rachel at her blogs - A City On A Hill and Rachel’s Reasoning.
Yum! They look fabulous….can’t wait to try them, maybe this weekend.
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November 12th, 2009 at 2:14 pm
Well, let me know if you do. I would like to know how you like them.
Miss Rachel´s last blog ..WW – Leaves Of {Autumn}…
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Hey there! I made the biscuits this morning (after reading your post last night) with cinnamon, raisins and a bit of sugar… turned out great! We ‘ll be using this one again , with different variations, so I can definitely be deeming this recipe worthy of our blue recipe box:) ( i won’t have recipes in there that I don’t use)
Thanks for passing it on! I’d love to get my hands on a copy of that old cook book you mentioned
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November 13th, 2009 at 7:15 pm
Well, how happy you made me to read that.
I am very glad you enjoyed them. I never thought of turning them into a morning biscuit for butter like that. What a novel idea!
I am glad you will be able to put it in the blue recipe box and use it often. I think I will try your suggestion of adding things in it.
And I think you can get the book on amazon or something like that. You can get it here – http://www.pabookstore.com/rewarpeco.html I was so glad when Mom got it. I loved looking through all the old recipes that families have passed down from generation to generation.
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