Classic Baking-Powder Biscuits

The key to making featherlight biscuits and scones is minimal handling of the flaky, crumbly dough. You may think the dough needs more kneading to hold together, but the less you work it, the lighter the result will be. When adding the butter, work quickly so it does not melt into the dough before the biscuits go in the oven. If it becomes soft, the biscuits will be tough. Shape the dough on a lightly floured surface, gently pressing and patting it into a thick circle.
Average Customer Rating:
5 out of 5
5
 out of 
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Classic Baking-Powder Biscuits
Review 1 for Classic Baking-Powder Biscuits
5 out of 5
5 out of 5
csinensis
Lacey, WA
January 7, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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I can't believe I didn't make these sooner!!!
January 7, 2014
I made these biscuits last night. This recipe doesn't require any exautic ingredient. I always have all of the ingredient in my fridge/pantry. I used food processor to mix in the butter and it took less than a minute to get them incorporated. I used baking powder instead of baking soda. Also used plain Greek yogurt thinned with milk in place of milk in the recipe. They came out beautiful, smelled wonderful, and it just melted in my mouth. I will never buy the canned dough stuff. I'll definitely make these again and again and again!!
Pros: Quick, Good Value, Easy, Kid-Friendly, Adaptable, Will Make Again