Baking Powder vs. Buttermilk Biscuits?
I have never made baking powder biscuits. I have always made buttermilk biscuits because that’s what my Grandmama Hall would make. But, I always wanted to try the biscuits made with baking powder to see if there was much difference.
I found a recipe in my Liza Ashley cookbook, “Thirty Years at the Mansion”, for baking powder biscuits and decided to try it. She was the main cook for governors in Arkansas for 30 years, maybe longer. She had to be a really good cook to have that position for such a long time, don’t you think? Anyway, I made them.
The difference . . .
The baking powder biscuits were easy to mix up, but they were a little more crumbly than their buttermilk counterpart. And, the texture was heavier than Grandmama’s biscuits. They were still good! Especially hot out of the oven with real butter slathered on them. Will I make them again? I’m sure I will. I want to be able to make and enjoy both types of biscuits, because you might not have buttermilk when you want to make biscuits! That’s a good reason to learn how to make both.
If you have had both buttermilk and baking powder biscuits, which is your favorite?
Baking Powder Biscuits Recipe
(From Liza Ashley’s “Thirty Years at the Mansion” cookbook)
- 2 cups flour
- 1 Tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 1 Tablespoon shortening
- 3/4 cup milk
- Combine flour, baking powder and salt. Mix well.
- Cut in shortenings until the mixture resembles cornmeal.
- Sprinkle milk evenly over the flour mixture until it is moistened.
- Turn dough out onto a lightly floured surface. Knead lightly 10-12 times.
- Roll dough to 1/2″ thickness. Cut with a 2 3/4″ biscuit cutter.
- Place biscuits on a lightly greased baking sheet.
- Bake at 450 degrees for 12 minutes, or until lightly browned.
Yield: 12 biscuits