Grandma's Baking Powder Biscuits By Imacooky1 I Made It

Grandma's Baking Powder Biscuits By Imacooky1

pointsevenout 8 years ago
Recipe by Gaspesiangal: Grandmas Baking Powder Biscuits By Imacooky1/saved
It's a good biscuit. Has the hallmark "double in size" attribute.
It's soft and tender and mother approved.
I did, however, split the fat between butter and shortening for flavor and tenderness.
Made using a 3" biscuit cutter instead of doing the drop method. Which means I cut back on the liquid a little so I could pat the dough out and cut it. Made 7 biscuits.
Used cornmeal on the baking tray instead of being an ungreased tray.
Baked an additional 2 minutes to get a good browning.
These are very close to the last batch of biscuits I made, in that, it uses extra cream of tartar.
There is an egg in this recipe. Beat it in with the first 1/3c of milk then added just enough milk to make a workable dough.
It's a reduced batch from the last recipe.
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bakerme 8 years ago said:

Nice looking biscuits, Points! My husband has been asking for some lately, so I may have to break down and make them :) I've never made biscuits with egg in them, and wonder if the egg makes them more bread-like instead of the traditional light, fluffy texture.

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frankieanne 8 years ago said:

Those are gorgeous, pso. Such a beautiful color and nice and tall. Making me want a biscuit!

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gaspesiangal 8 years ago said:

Beautiful picture!! Great points as well. The next time that I make the I will use 1/2 butter, thanks so much for your input and trying the recipe. Bren

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NPMarie 8 years ago said:

Gosh those biscuits look so good:) Great pic Points!

Bren, really nice recipe, I already have this one bookmarked:) When you get a chance please add this recipe to the "I Made It" group..we like to keep track of recipes made by others..just go to the recipe page, on the right hand side, you'll see "Groups" just add the recipe there! The moderator will add it to IMI before you know it:) Thanks for joining us here in IMI..it really is a great group!

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NPMarie 8 years ago said:

Thank you Bren:)

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gaspesiangal 8 years ago said:

Your welcome. I'm learning....

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NPMarie 8 years ago said:

You're doing great..just happy to see you in IMI!

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bakerme 8 years ago said:

Welcome, Bren!

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mommyluvs2cook 8 years ago said:

These look great, I haven't made biscuits in forever! My kiddos love them in the morning with butter and jelly, so it's probably time to make some!

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pointsevenout 8 years ago said:

Don't forget to crowd the biscuits or they'll try to fall over.

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bakerme 8 years ago said:

I've read that tip, too, Points, and it does help. So does another odd tip I've tried, and that's to put them upside down on the baking sheet (still close together as you suggested). Some still get a little tipsy, but that just means they're homemade and not out of a can, right? ;)

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pointsevenout 8 years ago said:

Placing the biscuits on an ungreased baking sheet serves to "dock" the biscuits. That is, not to let the biscuits spread. I suppose it forces the biscuit to rise up instead of out. I prefer to let the biscuits spread, in that, I use cornmeal as a bearing surface between the biscuit and the sheet. Makes for easier clean-up too.
Putting the biscuit upside down serves to let any compressed pieces of edge of the biscuit fall with gravity while rising, allowing a fuller rise. This is most useful when someone uses a blunt cutting tool, like a can or glass, to cut out the biscuits. A thin edge biscuit cutter is always the way for me, but I still place the biscuits on the tray upside down.

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pointsevenout 8 years ago said:

When you pat the dough out to the thickness desired, fold the dough over and pat it out to thickness again. That serves to put a natural seam in the center of the biscuit that will split open easily down the center when urged by hand.

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bakerme 8 years ago said:

I have a wonderful set of Endurance brand stainless steel biscuit cutters that I got at a kitchens store. They are super sharp and make cutting out biscuits and scones so much easier than using a glass. I'm glad to hear I'm not the only one that puts biscuits upside down!

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frankieanne 8 years ago said:

Well, upside down biscuits is something I have never heard of before.
Pso, you've been holding out on me with your biscuit secrets. You know I can't bake biscuits worth a darn. :-)

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pointsevenout 8 years ago said:

Use this recipe or the last recipe I've reviewed and you'll be pleased with the results. I'm sure I've spoke about placing the biscuits upside down before.

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bakerme 8 years ago said:

Frankie, just be sure to either use your hand or a pastry brush to gently wipe the excess flour off of the bottoms first. I don't remember where I read about that tip, but it's nice to know there are two of us that do that, Points! Good luck with your biscuits, Frankie. You can do it! :)

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frankieanne 8 years ago said:

You probably have, pso. I have many senior moments. :)
I've never tried a biscuit recipe that had cream of tartar in it. I'll have to get some next time I go to the store.
Pso, how thick was the dough you patted down when you got done patting?

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bakerme 8 years ago said:

Not Points, but I like to pat my dough 1/2-inch thick. Not only because I get more biscuits out of the recipe, but I find that the taller the cutout biscuits, the more they have a tendency to lean a bit. Maybe it's something I'm doing, though, because Points' biscuit photos look great.

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frankieanne 8 years ago said:

Thank you, Bakerme. :-)

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bakerme 8 years ago said:

You're welcome! I hope Points doesn't mind me jumping in there.

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pointsevenout 8 years ago said:

Jump all you like!
I pat my dough down between 3/4 to 1". An inch and a half or two inches is easy to eyeball or measure on the finished product.
My biscuit cutter has a half inch tall metal cutter to it and another half inch of plastic on top. I just set the cutter next to the dough when patting for a measure. Never have had any trouble with the center of the biscuit being doughy, even when cut to 1".
Sometimes crowding the biscuits will let them grow together, but that's OK.
And sweeping the excess flour from the top of the biscuit is a good idea. Extra flour keeps the top of the biscuits from browning, which is a good visual (the browning, not the excess flour) on when the biscuits are done.

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bakerme 8 years ago said:

Points, I've seen biscuit recipes where people brush melted butter over the tops either before or after baking. I've never tried it, but wondered if you have and if you think it makes a better biscuit. We just like to slather butter on the insides and eat them that way - yum!

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frankieanne 8 years ago said:

Thank you, pso. My little cheapie 25 year old metal biscuit cutter only measures 1/2" high. I guess I will just have to be brave and see what happens.

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pointsevenout 8 years ago said:

I'm supposed to be the tight one in this group. Go ahead on and buy a new set of biscuit cutters. Only a couple of shekels I'm sure. And you get 3 or 4 in a set, from 3" on down.
So you want a little biscuit with your butter huh? I've never brushed biscuits with butter on their tops before or after baking. There's so much butter in them anyhow. Always brush melted butter on loaves of bread.
Butter should enhance browning on the before end and taste on the after end. Don't forget to put a couple slabs of butter on the insides when you split them open and then a couple more slabs of butter over the gravy. :)

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bakerme 8 years ago said:

Frankie, here is a link showing the cutters I have and LOVE! I got them at a local kitchens store for about $10.00, and that was several years ago, so the price in the link is a good one. I really like that the handles make it so much easier to hold onto the cutters and use them. You may be able to get them in your area, too:

http://www.amazon.com/RSVP-Endurance-Stainless-Biscuit-Cutter/dp/B0001X9H3W

One trick to nice biscuits is using a sharp cutter, pushing it straight down and picking it straight up without twisting it. Twisting the cutter seals the edges of the dough and your biscuits won't rise. You're going to do so well that we'll be calling you the Biscuit Queen before long ;)

Points, I think I'll skip the butter on top and just slather up the baked biscuits - yum!

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bakerme 8 years ago said:

Frankie, one more tip I use that I learned through lots of trial and error. All of the recipes I've ever seen say to dip the cutter in flour before cutting out your biscuits to keep the dough from sticking to the cutter. Well, for some reason, that just doesn't work for me, so what I do is take a small dab of butter with my finger and rub it around the bottom half of the cutter, inside and out, then dip it in the flour. Works every time!

Sorry for the tutorial - haha! :)

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pointsevenout 8 years ago said:

Looked at the link. Why in the world would they want this item hand washed?!

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frankieanne 8 years ago said:

Oh, thank you, Bakerme! They certainly are inexpensive! I should get a set. No problem with hand washing here. No dishwasher! :-)
Thank you for all the tips. I got the cream of tartar yesterday.
Don't skimp on the butter, pso. :-P

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bakerme 8 years ago said:

I have a dishwasher, but still hand wash a lot of my good bakeware, cookware, and china to keep it nice, even if the label says it's dishwasher safe. Those dishwasher detergents are harsh! All this talk of biscuits inspired me to make a small batch this morning and, as long as I have to wash the cutting board I use by hand, it takes only an extra minute or two to wash the biscuit cutter, too. Let us know how your biscuits come out, Frankie!

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frankieanne 8 years ago said:

Bakerme, I just wanted to let you know I sent for those biscuit cutters you recommended. They are on the way. I expect to be a pro in no time. :-P
Thank you for posting the link. :-)

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bakerme 8 years ago said:

You're gonna love 'em, Frankie! I really believe having the proper equipment can help in the sucess of a recipe, so I have no doubt you *will* be a pro in no time! :)

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gaspesiangal 8 years ago said:

I've put the biscuit cutters on my wish list. Thanks again for sharing all of your tips, so helpful.

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bakerme 8 years ago said:

You're welcome! I almost gave up trying to make homemade biscuits before I found a recipe that works for me. Having the right biscuit cutters helps, too :)

Here is the recipe I use: Biscuits For Two

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gaspesiangal 8 years ago said:

Thanks, saved!!!

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bakerme 8 years ago said:

:)

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