Frank's Famous Baking Powder Bisquits - BigOven 157914
Frank's Famous Baking Powder Bisquits

Frank's Famous Baking Powder Bisquits

Ready in 45 minutes
11 review(s) averaging 3.8. 73% would make again

Top-ranked recipe named "Frank's Famous Baking Powder Bisquits"

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I'm one of those guys that really loves biscuits. I discovered, however, that if I wanted them on a regular basis, I had better learn to make them myself. For some reason, even cooks that are considered REALLY good cooks, often can't make biscuits! I really don't understand why, though, these are EASY! There's no reason to settle for those substandard biscuits you find in the dairy case. This recipe is SO easy and quick, once you get the hang of it, that there's no reason not to make them from scratch. After a while, if you make them often enough, you will get to the point where you don't have to measure the ingredients . . . you can tell from the "feel" of the dough when you have it right. Don't worry though . . . just stick to the amounts below and you'll do fine! I have tried it with prepared baking mixes also . . . "Bisquick" is my personal favorite, and I can't really tell the difference. Except the price, of course! It's MUCH cheaper to mix it up from scratch.

"I use real butter and add some sugar. Also, you can use water instead of milk and they are a bit lighter. If you leave the dough thick you will get much fluffier bisquits. I have also used self rising flour with baking power (doubling up) and they have worked also. Hard to mess them up in truth. :)"

- texasman77

Ingredients

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2 cups All-purpose flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Shortening
2/3 cup milk

Original recipe makes 1

Dozen  

Preparation

Preheat the oven to 425°F.

Mix all the dry ingredients together in a bowl.

With a pastry blender, or two knives cut the shortening into the dry mixture until it has the consistency of coarse cornmeal. (I've seen this done with two butter knives, but personally, I'd be lost without a pastry blender!) Add the milk while gently stirring with a fork. The dough that forms should be soft, but not sticky. You may have to add a little more or less depending on the temperature and humidity of your kitchen. You'll have to experiment until you learn the "feel" of the dough. Knead the dough on a floured board until smooth. DO NOT OVERWORK! Overworked biscuits will be tough! A friend of mine once said "Just flip it over and smack it twice . . . .don't work it no more!" Roll out the dough, or pat it flat. Cut with a biscuit cutter or a glass tumbler and place on a lightly greased baking sheet about 1 inch apart. This recipe makes about a dozen biscuits about 3 inches across and a half inch tall (unbaked). You can make them thicker, of course, but remember that they

will rise up as they bake. Bake 12-15 minutes, or until golden brown.

Serve these with Frank's Famous Sausage Gravy . . . but you had better make a double batch! You wouldn't want to make that combo every day, though . . . too much fat and cholesterol!

Verified by stevemur

photo by Outsane Outsane

photo by lilsip lilsip

Calories Per Serving: 1325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  per the recipe!" stevemur stevemur

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lisazazzarino 1 year ago
Made this and used it for our pizza crust and it was awsome
clownabout64 1 year ago
Made it just the way the recipe said and it tasted like flour. Really dissapointed. :/
giannicooley 2 years ago
Awesome! But no need to roll it out, just drop it in mounds on the cookie sheet and they taste great. I added more milk so it's goopy and it was ver good.
jmcburns 2 years ago
I use real butter and add some sugar. Also, you can use water instead of milk and they are a bit lighter. If you leave the dough thick you will get much fluffier bisquits. I have also used self rising flour with baking power (doubling up) and they have worked also. Hard to mess them up in truth. :)
texasman77 3 years ago
Very easy to make and taste good! I have also made this adding a tablespoon of garlic powder and a little less then a half cup of sharp cheddar for a yummy twist
Monique1978 4 years ago
dry, flat, heavy.
Colbourm 6 years ago
These were to flat for me. I like my biscuits high and fluffy. They were OK Other than that.
sunnyd36 6 years ago
This recipe was awsome! Thanks Frank I substituted 1 can of evaporated milk for the milk and had to add more water since it was so thick. I had to double the recipe so I could freeze it for later use. Thanks for sharing this.
Poppysangel 8 years ago
Yummy! These bisquits are so good and sooo easy. I love them with some butter and grape jelly!
lilsip 8 years ago
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