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Making Baking Powder Biscuits

Baking Powder Biscuits
While really more akin to pastry than to bread, baking powder biscuits are best served hot at a meal, perhaps a special
meal, where they can accompany meats or other substantial
foods. You can make these by hand in a bowl, by hand on
a work surface, in a mixer, or in a food processor. Here, the
biscuits are made in a bowl with a pastry cutter.

Preheat the oven to 375°F. In a large bowl, whisk together

Scones

the flour, sugar, baking powder, and salt. Arrange the butter

Scones are a lot like biscuits, but the dough is lightly sweetened. This recipe can accommodate any sort of dried fruit.

on top so the slices don’t overlap and cut through the mixture

Makes 8 scones

the milk and any loose flour. If you still see loose flour, add
mixture while stirring so they are evenly distributed in the

5 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/ 2

1 teaspoon baking soda
1/ 4

teaspoon salt

1/ 2

cup cold butter, thinly sliced

3 /4

cup buttermilk or more as needed

teaspoon salt

1. When the dough starts to come
together, scrape it away from the sides
of the bowl with a bench scraper.

2. Dump the dough onto a work surface
and knead slightly to get it to come
together. Pull the dough into a mound. It
should barely hold together.

dough. Stir together the dough with a rubber spatula for
about 1 minute. Don’t overwork the dough.
Dump the dough out onto a work surface and use your

1 cup cold butter, thinly sliced

2 cups flour

Add the milk and stir the mixture just long enough to absorb
another 2 tablespoons milk. Sprinkle the cranberries over the

3 cups flour

Makes 1 1 / 2 pounds dough, 12 biscuits

with a pastry cutter until the butter is about the size of peas.

11/4 cups milk or heavy cream plus more as needed
1 cup dried cranberries, cherries, or diced dried apricots,
soaked for 30 minutes in just enough hot water to
cover, drained

hands to gather it together into a mound, then flatten it into
a disk. At this point, it may be necessary to knead it a little to
get it to hold together. Don’t knead it any more than necessary
for it to hold together in a loose shaggy mass. Roll it out into a
3 / 4 -inch-thick

disk. Cut the disk into 8 wedges and put them on

a baking sheet.

Preheat the oven to 400°F. In a large bowl, stir together

Turn down the oven to 350°F. Bake for about 30 minutes,

the flour, baking soda, and salt. Place the butter over the dry

or until the scones are pale brown.

ingredients so none of the pieces is clinging to another and
cut through the mixture with a pastry cutter until the butter

Making Scones

is about the size of peas. Add the buttermilk and combine
the mixture with a rubber spatula just long enough to absorb
the liquid and any loose flour. If you still see loose flour, add
another 2 tablespoons buttermilk. Don’t overwork the dough.
Dump the dough out onto a work surface and use your
hands to gather it together into a mound. Flatten it into a disk.

3. Use the heel of your hand to flatten
the mound into a disk.

At this point, it may be necessary to knead it a little to get it

4. Roll the dough out into a 2/3-inch-thick
disk and cut out the biscuits with a fluted
cookie cutter.

to hold together. Don’t knead it any more than necessary for
it to hold together in a loose shaggy mass. Roll it out into a
2 / 3 -inch-thick

disk and use a 21/ 2-inch fluted cookie cutter to

cut out the biscuits. Place them on a sheet pan. Gather up the
scraps, roll out again, and cut more biscuits.
Turn down the oven to 375°F. Bake for about 20 minutes,
or until golden brown. Serve right out of the oven.
1. Once you have mixed the dough, you can knead it
in the bowl or, as shown here, on a work surface. Bring
the dough together into a mound. Don’t overwork it—
it should look a bit ragged.

2. Flatten the mound into a 3/4-inch-thick disk with the
heel of your hand or with a rolling pin. Cut the disk into
wedges and bake until pale brown.

5. Bake until golden brown.

342

Baking

Breads, Quick breads, and bread-based desserts

343

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