Baking Powder Biscuits Recipe


| 7/10/2014 11:21:00 AM


BISCUITS

One of my husband’s all-time favorite breakfasts is biscuits and gravy. It’s something we generally reserve for special occasions because - let’s face it - we’re not farmers who work a field all day and require or deserve a 2,000-calorie breakfast on a regular basis.

If we’re being honest, my husband is really the better gravy-maker of the two of us — lumps see him coming and make themselves scarce. When it comes to the biscuits, however, he’d be happy with the recipe on the back of the Bisquick box, while I steadfastly insist on an all-from-scratch approach.

Buttermilk biscuits are the gold standard, but I very rarely have buttermilk on hand. We kept powdered buttermilk around for a while, but, once opened, it simply took up too much of my all-too-scant refrigerator real estate. I’d usually improvise by adding lemon juice or vinegar to plain milk, or using plain milk to thin out a little yogurt. These techniques can all produce results almost identical to using buttermilk, though my tendency to wing it with the measurements has gotten me in trouble more than a couple of times.

So for my husband’s special breakfast this Father’s Day, I wanted to develop a simpler, more streamlined recipe that would let me skip the buttermilk and buttermilk approximations altogether.



Buttermilk biscuits typically require a combination of baking powder and baking soda to achieve the proper acid/base balance for optimal leavening. Since my biscuits would lack buttermilk’s acidic kick, I left out the soda (a base) and relied solely on double-acting baking powder (an acid-and-base mix activated by water-based liquids and heat).



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