Home › Recipes › Baking Powder Biscuit Dough

Baking Powder Biscuit Dough

The secret of making light biscuits is found in four facts: 1. Use Calumet Baking Powder. 2. To "cut in" the shortening. Less air is squeezed or pressed out of sifted mixture as when fingers are used. Also when shortening is melted from heat of fingers, more flour is worked into dough, thus toughening it. 3. To add just enough liquid to make a soft dough, and mix it lightly and just enough to combine the flour and liquid. Handling after that toughens. 4. To have the oven hot enough. If cooked in too slow an oven the gas will escape before it has done its work.

Anyone can make good biscuit dough by following the principles that govern its production: 1st. A very soft dough. 2nd. Very light handling. 3rd. A hot oven. 4th. Calumet Baking Powder. Furthermore, the dough should be kept cool and cold water or cold milk should be used. The hand should come in contact with the dough as little as possible. While kneading is good for yeast bread, it is death to baking powder dough. A stiff baking powder dough worked hard will make poor, soggy biscuits, and conversely, a soft dough handled lightly will make light, palatable ones. 4 cups flour