Making these baking-powder biscuits isn’t hard. (Trust us.) All it takes is a light hand with the flour, shortening, and milk. You don’t even need a biscuit cutter–a drinking glass with do. Devour them warm from the oven slathered with quick strawberry jam.
In our book, there are two types of biscuits. The ethereally airy, ever so slightly crumbly, unimaginably decadent cream biscuit that just sort of disintegrates the moment you deign to eat it. And the baking-powder biscuit, which isn’t quite as lofty due to its splendid sturdiness, which allows it to be an able accompaniment not just for better the quick and delicate strawberry freezer jam recipe below but heartier fare such as eggs and bacon or, natch, fried chicken. Originally published May 9, 2007.–Renee Schettler Rossi
Baking Powder Biscuits Recipe
- Quick Glance
- 10 M
- 25 M
- Makes 12 to 14 biscuits
- For the quick strawberry freezer jam
- 5 cups fresh strawberries, hulled, washed, and slightly crushed
- 4 cups sugar
- One 1 3/4-ounce package pectin
- For the biscuits
- 1 teaspoon butter
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening, chilled
- 1 cup milk
- Make the quick strawberry freezer jam
- 1. Put the strawberries in a bowl, stir in the sugar, and set aside until the sugar has dissolved, about 30 minutes.
- 2. Add the pectin to 3/4 cup water in a small saucepan. Boil for 1 minute over high heat, stirring constantly, then stir the mixture into the strawberries until mixed. Pour the mixture into sterilized half-pint jars with lids and fill to 1/2 inch from top. Keep refrigerated for up to 3 weeks—or frozen for up to 1 year. Makes 6 half-pint jars.
- Make the biscuits
- 3. Preheat oven to 425°F (220°C). Grease a baking sheet with butter and set aside. Sift 2 cups of the flour, the baking powder, and salt together into a large mixing bowl.
- 4. Add the shortening to flour mixture in 5 or 6 large pieces, cutting it into the flour with a pastry cutter, or rubbing it in with your fingers. The mixture should have the consistency of coarse meal, with no large pieces of shortening visible. Add the milk and stir in with a fork just until the mixture pulls away from sides of bowl. The dough will be quite sticky.
- 5. Turn the dough out onto a lightly floured surface. Dust your hands with flour and gently knead the dough just until it’s no longer sticky, about 30 seconds. Pat the dough into a 9-inch circle about 3/4 inch thick. Cut out biscuits with a cookie cutter or the rim of a juice glass and place them on baking sheet. If the biscuits touch each other, they’ll have tender sides when baked; if you prefer crisp sides, separate them a bit.
- Bake and serve the biscuits
- 6. Bake until the biscuit tops are golden, about 12 to 15 minutes. Serve with Strawberry Freezer Jam.