Rolled Baking Powder Biscuits Recipes

Steps:

• Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms.
• Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

Steps:

• 1. Mix and sift together in a bowl: flour, baking powder, salt
• 2. Cut butter into these ingredients with a pastry blender (or fork)
• 3. When butter is size of small peas add milk all at once
• 4. Toss with a fork until all flour is dampened.
• 5. Press into a ball working in all of the crumbs
• 6. Roll lightly to 1/2 inch thickness and cut with floured biscuit cutter (or empty can)
• 7. Place on greased pan and bake at 450 for 10-12 minutes
• 8. FOR CINNAMON ROLLS -- roll dough thinner, spread with soft butter and sprinkle with brown sugar and cinnamon (can mix the b-sugar and cin. together first for more even coverage)
• 9. Roll up as for jelly roll, and cut in even slices
• 10. Bake in greased pan at 450 for 18-20 min

Steps:

• Combine flour, baking powder and salt.
• Cut with pastry blender until particles are about the size of small peas.
• Pour in milk all at once.
• Stir just until mixture holds together.
• Turn out onto floured work surface and knead lightly 10 to 12 times.
• Roll or pat dough to thickness of 1/2 to 3/4 inch.
• Cut with floured cutter.
• For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet.
• For softer sides, place biscuits with sides touching or 1/4 inch apart.
• Brush with milk.
• Bake at 425°F for 12 to 15 minutes or until golden brown.

Steps:

• Preheat oven to 450. Oven should be HOT when biscuits go in!
• Sift dry ingredients together in a large bowl.
• Add butter to the flour mixture and cut in until mixture looks like coarse cornmeal.
• Stir in the milk just until mixture begins to form dough ball. Don't over stir. Lightly knead together.
• On floured surface, pat or roll out into desired thickness. Cut with biscuit cutter.
• Place in ungreased cast iron skillet or on bakig sheet.
• Bake in hot oven for 10-15 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
• Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
• Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
• Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. floured biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• Preheat oven to 450.
• Mix dry ingredients together thoroughly.
• Add shortening and cut into dry mix until it resembles course crumbs. (Two butter knifes work, but everyone should own a pastry cutter!).
• Add milk and stir until dough just clings together.
• Form dough into balls a little larger then a golf ball and place side by side on a baking sheet.
• Press balls down with the palm of your hand until they are about 1/2 inch thick.
• Bake in oven for 10 - 12 minutes or until golden.

Steps:

• Heat oven to 450 degrees.
• Measure and sift (important!) dry ingredients into bowl.
• Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
• Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
• To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
• Pat or roll the dough until it's 1/2 inch thick.
• Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
• Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!