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Cook'n with Betty Crocker 
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Baking Powder Biscuits |
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Serves: 12 Print this RecipeFast Prep: 10 min; Bake: 12 min Try the Sausage Biscuits (right) as a great twist and an easy meal. Split the biscuits, add a slice of cheese and you have a delicious handheld breakfast sandwich. 2 cups all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 3/4 cup milk 1. Heat oven to 450°. 2. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). 3. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 to 2 1/4-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. 4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. *If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: Calories 160 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 0mg; Sodium 330mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 3g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 6% DIET EXCHANGES: 1 Starch; 2 Fat Buttermilk Biscuits:Decrease baking powder to 2 teaspoons; add 1/4 teaspoon baking soda with the sugar. Substitute buttermilk for the milk. (If buttermilk is thick, using slightly more than 3/4 cup may be necessary.) Drop Biscuits: Grease cookie sheet with shortening. Increase milk to 1 cup. Drop dough by 12 spoonfuls onto cookie sheet. Pesto Biscuits: Decrease shortening to 1/3 cup, salt to 1/2 teaspoon and milk to 1/2 cup. Cut 1/4 cup pesto into flour mixture with the shortening. Sprinkle with grated Parmesan cheese before baking if desired. Sausage Biscuits: Decrease shortening to 1/3 cup and salt to 1/4 teaspoon. Cook 1/2 pound bulk pork sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain, cool slightly and crumble. Stir sausage into flour-shortening mixture before adding milk. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
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