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Perfect Baking Powder Biscuits

McCall's 1963 with Edits

These biscuits are a classic New England side and are what I used to make when I worked at sporting camp in the north woods of Maine. They are denser than your typically store bought biscuit and pairs well with everything from soup, to crustless chicken pot pie, to strawberry "shortcake."



Adapted from the McCall's Cookbook, 1963 edition

Makes ~12 (2.5 inch) Biscuits

2 cups All-Purpose Flour, sifted

3 teaspoons Baking Powder

1 teaspoon Salt

1/3 cup Shortening

~3/4 cup Milk

Preheat oven to 450F.

Sift flour, baking powder, and salt into a medium bowl.

Cut the shortening into the dry ingredients with a pastry blender or a fork, until mixture resembles cornmeal.

Make a well in the center of the. Pour in 2/3 cup of milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add more milk, to form the dough just moist enough (but not wet) to leave the side of the bowl and form a ball.

Turn out the dough onto a floured surface to knead. Knead until dough is fully formed - approximately 10 - 15 turns.

Gently roll out the dough with a floured rolling pin from center to 1/2 inch thickness.

With a floured 2.5 inch biscuit cutter, press straight down - DO NOT TWIST!

Combine extra dough, knead, roll out, and cut - repeat until no dough is left.

Place on an un-greased cookie sheet, and bake for 12 to 15 minutes

McCall's Cookbook, 1963

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