How to Make Baking Powder Biscuits for a special homemade touch to your meal ... ready in minutes!
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Including baking time, these biscuits take only about 45 minutes to create!
I made these with dried raspberries, BUT YOU CAN MAKE THEM JUST PLAIN TOO! ;)
My daughter-in-law Charlene made these scrumptious biscuits when she had us over for a delicious dinner with homemade chili this past weekend.
I asked her if I could have the recipe to share with my website visitors, and here it is!
A single recipe makes about 12 biscuits, if you like to make more, simply double the recipe.
These baking powder biscuits, fresh from the oven, not only tasted amazing, but they looked amazing too!
Heart shaped and made with love! You can make these classic biscuits round or another shape as well!
You can make these delicious biscuits plain, or add dried raspberries, raisins, or any other fruit!
★ The great thing about this recipe is that you can make the biscuit dough and then freeze it for up to 4 weeks before using it!
When you are ready to make the biscuits, simply remove the dough from the freezer and keep it in the refrigerator a day or two before you plan to bake them!
2 cups all-purpose flour
1 tbsp. granulated sugar, optional
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
3/4 cup milk
1/2 cup of dried raspberries or raisins, or other fruit, optional
In a large bowl, mix the flour, sugar, baking powder and the salt.
Using a pastry blender or a fork, cut in the shortening until the mixture resembles coarse crumbs.
Stir in the milk until the dough separates easily from the sides of the bowl. The dough will be soft and sticky.
On a lightly floured surface, gently roll the dough in flour to coat.
Knead the dough 10 times.
Roll or pat the dough to a thickness of about 1/2".
Cut the dough with biscuit or cookie cutter in any shape (dip the biscuit/cookie cutter into flour to prevent sticking).
Place the biscuits on an ungreased cookie baking tray, about 1" apart. If softer sided biscuits are preferred, then ensure the dough cut-outs touch each other instead of placing them 1" apart.
Bake at 450° F for 10 - 12 minutes, or until biscuits are golden brown in colour.
Remove the biscuits from the oven, and immediately remove them from the baking tray to a wire rack to cool.
Serve warm with butter and raspberry jam or other jam or preserves.
Left-overs, if you have any(!), can be enjoyed cold, or re-heated briefly (covered) in a microwave.
Makes about 10 - 12 biscuits.
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