Best 9 Basic Baking Powder Biscuits Modified For Stand Mixers Recipes
**Buttermilk Biscuits: A Southern Delight Made Easy with a Stand Mixer**
Buttermilk biscuits, a Southern staple, are characterized by their fluffy, flaky texture and rich, buttery flavor. Traditionally made by hand, this recipe introduces a modern twist by utilizing a stand mixer to simplify the process. Two variations of the recipe are provided: one for classic buttermilk biscuits and the other for a delightful cheesy garlic herb variation. Both recipes are designed to yield tender, flavorful biscuits perfect for breakfast, brunch, or as a side dish for your favorite meal. The detailed instructions, accompanied by step-by-step photographs, ensure that even novice bakers can achieve perfect results. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these delectable buttermilk biscuits from the comfort of your own kitchen.
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
MOM'S BAKING POWDER BISCUITS
This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.
Provided by Jodeen Brown
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
- Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
- Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 8.4 g, Cholesterol 0.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 126.8 mg, Sugar 0.4 g
BAKING POWDER BISCUITS
When I was growing up, mother made these wonderful baking powder biscuits often. Some time ago, I consulted her box of old recipes and was delighted to find this childhood favorite. Now these warm and tender biscuits are a special treat for my family, too. -Catherine Yoder, Bertha, Minnesota
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. floured biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 11g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 253mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
BAKING POWDER BISCUITS I
A drop biscuit is great for people with small kitchens. So simple, but oh so good!
Provided by Anne
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 17.1 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 189.6 mg, Sugar 1 g
BAKING POWDER BISCUITS
Enjoy light and tender Baking Powder Biscuits for a real treat at any meal. Spread the Baking Powder Biscuitswith honey or jam for breakfast or serve with soups, stews, chicken & more.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 16 biscuits or 8 servings, 2 biscuits each.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
- Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
- Bake 10 minutes or until golden brown.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7383 g, Sugar 0 g, Protein 4 g
BEST BAKING POWDER BISCUITS
Found this years ago in the food section of our local paper (San Jose Mercury News). Very good biscuits.
Provided by SharleneW
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, baking powder and salt.
- Cut with pastry blender until particles are about the size of small peas.
- Pour in milk all at once.
- Stir just until mixture holds together.
- Turn out onto floured work surface and knead lightly 10 to 12 times.
- Roll or pat dough to thickness of 1/2 to 3/4 inch.
- Cut with floured cutter.
- For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet.
- For softer sides, place biscuits with sides touching or 1/4 inch apart.
- Brush with milk.
- Bake at 425°F for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 200.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 3.2, Sodium 338.7, Carbohydrate 25.5, Fiber 0.8, Sugar 0.1, Protein 4
BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)
I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crocker's Big Red Cookbook, from my high school home economics class. I make these for my mom, and she loves them. Having my mom's seal of approval guarantees these are good because she knows her biscuits. My mom's mother (my grandma) made handmade biscuits two to three times every single day during my mom's childhood growing up on a farm.
Provided by Garden Gate Kate
Categories Breads
Time 22m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450F degrees.
- Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits.
- Bake 10 to 12 min or until golden brown. Serve warm.
- Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
- Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
- Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.
Nutrition Facts : Calories 284.5, Fat 15.9, SaturatedFat 4.3, Cholesterol 3.7, Sodium 553.2, Carbohydrate 30.9, Fiber 1, Sugar 1.9, Protein 4.5
BAKING POWDER BISCUITS (DROP TYPE)
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I get this recipe from my Pillsbury Family Cookbook that was published in 1963. It was my mothers, a graduation present I believe, and I refer to it on a regular basis for the classic preparation of many foods.
Provided by CookbookCarrie
Categories Breads
Time 20m
Yield 12 Biscuits
Number Of Ingredients 5
Steps:
- Sift Flour Salt and Baking Powder into mixing bowl.
- Cut in shortening until the particles are fine.
- Add milk all at once and stir just until dough clings together and flour disappears.
- Drop by spoonfulls into greased muffin cups (2/3 full).
- Bake 450 deg for 12/15 min.
BAKING POWDER BISCUITS II
Tender biscuits with less fat than most.
Provided by ARVILLALAR
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
- Roll dough out on a lightly floured surface. Cut dough into biscuits.
- Bake in preheated oven for 15 minutes, or until golden brown.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.8 g, Cholesterol 0.5 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 292.4 mg, Sugar 0.7 g
Tips:
- Use cold butter: This will help to create flaky biscuits. If you don't have time to chill the butter, you can freeze it for 15 minutes before grating it.
- Don't overmix the dough: Overmixing will result in tough biscuits. Mix the dough just until it comes together.
- Roll the dough out evenly: This will help to ensure that the biscuits bake evenly.
- Cut the biscuits close together: This will help to prevent them from spreading too much in the oven.
- Bake the biscuits in a hot oven: This will help to create a crispy exterior and a fluffy interior.
Conclusion:
These basic baking powder biscuits are a versatile and delicious recipe that can be used for a variety of dishes. They're perfect for breakfast, lunch, or dinner, and can be served with a variety of toppings, such as butter, jam, or gravy. With a few simple tips, you can make perfect biscuits every time.
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