Baking Powder Biscuits

No baked good is more thoroughly American than baking powder biscuits. Bake them often and eat them right away. If you want your biscuits to be as beautiful as those in the picture, you will need to pat them out in an even layer and cut them with a round cookie cutter. Make the layer very thin and pile one round on to of another so they will come apart easily.   Brush melted butter on top of each biscuit for the golden color.

The drop recipe below is great—largely because it takes so little time and is flakier because it has less handling.  Cover the dropped biscuits with Chicken and Gravy, Chipped Beef in a white gravy sauce, or any other sauced protein for a dinner dish that is quick, easy, and makes your family look like a 1950s television ad when they dig in and ask you to pass the seconds, please.

Ingredients:  
Daisy Pastry or All Purpse Flour
Double-acting baking powder
Salt
Butter or other shortening
Milk
 
Instructions:
Put 2 1/4 cups of Daisy flour into a mixing bowl.
Using  two table knives or a heavy fork blend in ¼ cup (1/2 stick)  butter.
Cut the butter into very fine particles, smaller in size than peas.
Add 1 cup milk.
Stir gently, just until the particles cling together.
The dough will be very sticky and soft.
Drop by spoonfuls onto a greased  baking sheet.
Bake in a 450°F  oven for 10 to 12 minutes.
Serve piping hot.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279