Never-fail Baking Powder Biscuits

These baking powder biscuits taste great and aren’t difficult to make, the best of both worlds in my opinion.
You will need:
-2 cups of flour (I use half whole-wheat flour and half white flour but you can use more white flower if you like. I wouldn’t recommend more than half whole-wheat flour, unless you have whole-wheat pastry flour.)
-1 tablespoon of baking powder
-1 teaspoon of salt
-1/4 cup of butter (softened, but not melted)
-3/4 cup of milk (you might need more, but start with ¾ of a cup)
Gather a large bowl and the necessary measuring utensils. When making biscuits a tool such as the one pictured below is very helpful. If you don’t have one, however, you can use a mixing spoon and your hands.

Pour the flour into the bowl. Sift in the baking powder and salt.

Stir the dry ingredients together.

Cut in the butter until the mixture resembles coarse meal or crumbs.

Make a hollow in the mixture and stir in the milk. At this point decide if you need more milk or not.

If your dough looks like this, you should consider adding up to ¼ of a cup more milk.

You should have a soft dough that leaves the sides of the bowl and sticks to the mixing spoon.

Place the dough on a lightly floured surface and knead with the heel of your palm fifteen times.

Put flour on your rolling pin.This helps it not to stick to the dough.

Roll the dough out to about ¼ to ½ an inch thick.

Cut out with the size cutter of your choice. You might need to dip the cutter in flour as well, to keep it from sticking.

If you don’t have a biscuit cutter, a lid from a water bottle will work.

When you’ve cut all the biscuits out put them off to the side. Roll the scraps out again and repeat until you are out of dough.

Place the biscuits on an ungreased baking sheet and bake in a hot oven (about 375-425) for ten to twelve minutes, or until golden brown.

The bottom of the biscuits should like this when they are cooked.

These biscuits taste best fresh, so eat up!

This recipe was adapted from: Food Editors of Farm Journal Homemade Bread edited by Nell B. Nichols