Baking Powder Biscuit
Ingredients
Directions
Prepare the dough
Sift dry ingredients together.
Mix fat into flour with fork or knife.
Make into soft dough with sweet milk.
Shape and bake
Use your hand to mould the dough into shape; cut with a biscuit cutter or knife.
Bake in a quick oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Provides the structure that holds the biscuit together as it bakes.
- Fat
- Coats flour particles to tenderise the crumb and create flaky layers.
- Baking powder
- Releases gas in the dough, helping the biscuits rise in the oven.
The step that matters
Mix fat into flour with fork or knife. The fat should be cut into small pieces rather than worked smoothly into the flour. Fat left as distinct pieces melts during baking and leaves pockets that give a flaky texture. Overworking the dough develops gluten and makes the biscuits tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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