Biscuits are always best when they're rewarmed before serving. Well try two cutting implements: a drinking glass, and a biscuit cutter. Heres the dough from our Baking Powder Biscuits recipe, patted out, gently rolled to even thickness, and ready to cut. Pat It Out Don't bother with a rolling pin just give the dough a couple of pats until it's about a half-inch thick. Turn the dough 45 degrees, and give it another sprinkle of flour and a fold.
HOW TO MAKE BAKING POWDER BISCUITS HOW TO
Store any leftover biscuits, well wrapped, at room temperature for several days. We need all the help we can get every step of the way and that includes learning how to make high-rising biscuits by using the proper cutter. Pat the dough flat, sprinkle it with a little more flour, and fold it in half. Remove them from the oven, and serve warm. Brush the biscuits with milk, to enhance browning.īake the biscuits for 15 to 20 minutes, until they're lightly browned. Place the biscuits bottom side up on your prepared baking sheet turning them over like this yields biscuits with nice, smooth tops. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.Ĭut the dough into circles with a biscuit cutter for traditional round biscuits a 2 3/8" cutter makes nice-sized biscuits. Pat it into a rough rectangle about 3/4" thick. Place the dough on a lightly floured work surface. If the mixture seems dry and won't come together, don't keep working it drizzle in enough milk - up to an additional 2 tablespoons (28g) to make it cohesive. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. Drizzle the smaller amount of milk evenly over the flour mixture.
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