Apologies for taking last week off, I seemed to have ingested some soy somewhere (not sure where, but suspect a tin of nuts had the wrong oil in its mixture this time.) It's the most serious of my chronic fatigue triggers.

I think I'm back now with an old favorite from the old Betty Crocker cookbooks (though I memorized the recipe, so it may or may not be exactly the same now...)

Baking Powder Biscuits

This is my entry for this week's Hive account@foodfightfriday challenge.

Recipe and Instructions

Begin with:

3 cups of flour
1 Tablespoon of baking powder
1 teaspoon of salt

Stir these together.

Next, use a pastry blender (or two knives) to cut in:

5 Tablespoons of cold butter.

Seriously, if there's one gadget every kitchen should have if you work with any pastry (or make baking powder biscuits), it's a pastry blender. It makes life so much easier when cutting cold butter into a flour mixture.

When done, the butter should be like tiny peas in the mixture - like this.
(The camera is struggling here - I need to learn the macro settings!)

Make a well in the center of the mixture and pour in:

2/3 cup of buttermilk

Milk or a substitute will work, but buttermilk is thicker and gives a lovely flavor.

Here, my youngest is mixing the dough.

When the dough will form into a ball, knead it for a few minutes to bring it together.

Roll it out into a rectangle about 1/2 to 3/4 of an inch thick. (This picture is a bit thin still, but I can blame my help!)

Cut the dough into shapes. My daughter chose the heart cutter.

Bake at 400F for about 10-12 minutes until they've risen and are golden.

A perfect baking powdered biscuit pulls apart from the center and doesn't need to be cut. This one was still slightly on the thin side, but it worked.

A pat of butter while still hot is just perfect on baking powder biscuits! Add honey or jam or just enjoy it as is. They're very yummy regardless!

Recipe Cards

Feel free to print and save these for home use.

Note: All photos are mine - Nikon 7200. (Need to work out the macro settings on this thing!)

Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.

Previous recipes in Lori's Cookbook

Holidays (Christmas, Thanksgiving, etc.)

Cranana-Chumpkin Bread
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)

Breakfasts

Basic French Toast
Buttermilk Pancakes - including low-carb and grain-free options.

Breads

Cranana-Chumpkin Bread
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
No-Knead Bread
Fathead Dough - a grain free substitute for many bread situations!

Sweet Snacks

Brownies with Chocolate Ganache - made into a great birthday cake!
Drop Sugar Cookies
Oatmeal Chocolate Chip Cookies

Sauces

Spaghetti Sauce
Basic Salsa
Garlic-Herb Butter

Food as Medicine

Egg Drop Soup

Desserts

Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Dobos Torte
Peach Cornmeal Cobbler
Peach Crisp
Tapioca Pudding

DIY Ingredients

Buttermilk

Canning

Rebel Canning - a general guide about what I do, and why I don't always follow USDA guidelines.
Cranberry-Berry Sauce
Cranberry Juice Drink
Meatballs and Spaghetti Sauce
Rice Pudding

Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
(Buy my work at RedBubble, TeePublic, PicFair and DeviantArt.)
verified author on Goodreads
(Buy my books at Books2Read and at LBRY)
find me on Twitter

Baking Powdered Biscuits - Lori's Cookbook