Baking Powder Biscuits
(from jkluender’s recipe box)
Source: From "Cooking from Quilt Country, Hearty Recipes from Amish and "Mennonite Kitchens" by Marcia Adams published 1989
Prep time: 15 minutes
Cook time: 15 minutes
Serves 30 people
Categories: Breads and Biscuits
Ingredients
- 6 C. all-purpose flour
- 1/2 C. instant nonfat dry milk powder
- 1/4 C. baking powder
- 1/4 C. sugar
- 2 t. salt
- 2 t. cream of tartar
- 1 C. cold lard, cut in chunks (I use Crisco but do not chill it)
- 1 C. (2 sticks) cold butter, cut in chunks
- About 1-3/4 C. buttermilk, (I usually need 2 C.)
Directions
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Preheat oven to 400 F. In a very large bowl, combine all ingredients except the shortenings and buttermilk.
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With a pastry blender, cut in shortenings until mixture resembles coarse crumbs.
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Make a well in the center and pour in the buttermilk.
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With a fork, quickly and lightly combine the ingredients. Not all the flour will be incorporated at this point.
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Turn dough out onto a well-floured pastry cloth or board and with floured hands knead it 8 or 10 turns until smooth.
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Roll out to about 3/4 inch thick. Use a 2-1/2 inch biscuit cutter to cut the dough, and prick each biscuit 3 times with a fork.
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At this point,, either bake or freeze the biscuits.
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If using immediately, place about 2 inches apart on oiled cookie sheets and bake for 13 to 15 minutes or until golden brown.
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To freeze, place unbaked biscuits on sheets in the freezer. When hard, transfer to plastic bags.
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. To serve, remove as many biscuits as needed and bake frozen on oiled cookie sheets in a 400 F. oven for 15 to 18 minutes.
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Makes 30 biscuits
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Combining lard (Crisco) and butter makes them especially tender.