James Beard's Baking Powder Biscuits

"I got this recipe from "Beard on Bread" many, many years ago. I always make them with chopped herbs and/or grated Parmesan to give them a little extra kick. They're wonderful!"
 
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Ready In:
30mins
Ingredients:
5
Serves:
12-18
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ingredients

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directions

  • Sift flour into mixing bowl with baking powder and salt.
  • Using fingers, two knives, or a heavy fork, blend butter and flour into very fine particles. (Don't beat any longer than you absolutely must!).
  • Add milk and stir just enough to ake particles cling together -- it will be a very soft dough.
  • (You may have to add up to another 1/4 cup of milk, for a total of 1 cup of milk in the biscuit dough.) Turn on to floured surface and knead for about 1 minute.
  • Drop dough by large spoonfuls on to a baking sheet spritzed with baking spray.
  • Bake at 450 for 12-15 minutes.

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Reviews

  1. Very good! Quick, easy, and ingredients always on hand. I doubled the recipe and made 18 large size biscuits. Baking time did not need to be increased even with the larger size. Brushed with butter when they came out of the oven. Tender inside with a crisp edge. Will make again. Thanks for sharing the recipe!
     
  2. I also have this book and these are the BEST, fluffiest biscuits I've ever made. YUM YUM YUM! I'm craving them right now. Thank you for posting the recipe!
     
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<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
 
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