Sift dry ingredients together. Add margarine and blend into the dry ingredients. Add cold milk. Stir with a fork, leave some lumps.
Put out onto a floured board, shape into a roundish form, knead very slightly 4 or 5 times. Roll out (I pat down dough with the rolling pin) to 1 inch thick. Cut out biscuits with small cutter.
Grease 9 inch square pan. (I spray Pam cooking spray on the pan.) Cook in a preheated oven of 425 degrees F. for 15-18 minutes.
Hint - You can top each biscuit with grated cheddar cheese if desired, see my latest batch pictured.
Source: This recipe was passed to me by my mother. Served with baked beans or homemade soup - soooo good.
By linn from Canada
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Hi, sounds easy enough and I think I will give it a try!
Thank you, linn. I am definitely going to try this recipe.
We used this recipe with King Arthur gluten free flour & vegan butter and it made the best topping for our pot pie.
Will definitely, Seems very easy to make , hopefully will look like yours. Thanks!
Baking Powder Biscuits are a staple at my house, and wonderfully versatile. Instead of butter (my mother's recipe) or margarine and milk however, I use the same quantity of no-fat plain greek yogurt and hot water (same volume as milk). The trick is in minimal handling to get a nice light, and flaky biscuit.
Options include
substituting a bit of cornmeal for flour,
adding leftover salmon or chopped vegetables,
another time try it with a few berries,
different seasonings can be fun to try too.
I'll confess to being lazy in the kitchen sometimes. Drop spoonfuls of dough onto a silicone matt- or parchment paper-lined baking sheet instead of rolling and cutting.
Leftovers are lovely when sliced, toasted and served with bruschetta.
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