Betty's Biscuits Supreme
photo by cathyfood
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
8 good-sized biscuits
- Serves:
- 8
ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 2 teaspoons sugar
- 1⁄2 cup shortening
- 2⁄3 cup milk
directions
- Preheat oven to 425°F.
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
- Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
- Knead quickly on a lightly floured board (too much handling makes tough biscuits).
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes.
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Reviews
-
I also got this recipe from Better Homes & Gardens. Mine calls for 3 teaspoons baking powder, and I bake them at 450 degrees F., on the convection setting, on a sheet pan lined with parchment. They rose up so nicely! I think the cream of tartar gives them their soft, tender texture. I got 11 biscuits, 2 1/2" diameter.
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Tweaks
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I substituted 1/3 of the flour with whole wheat, grated in actual butter that I'd frozen before cutting it in, and used a combination of soy and butter milk in place of the milk. I had to add more of the buttermilk, as the whole wheat flour tends to absorb more liquid, and it was a really low humidity day here. The biscuits really popped, and the flavor was exceptional! I converted this recipe to make 24, and everything worked out well.