Mason County News
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Practical Baker
Powdermilk Biscuits
Courtesy: A Prairie Home Companion
Wednesday, January 8, 2014 • Posted January 9, 2014

A person cannot have too many biscuit recipes! Now, this one is a bit painful, and if you like your biscuits “quick and dropped,” this isn't one you'll keep on file. However, I do urge you to try it at least one time on some cold, dreary morning; you may find yourself making it again and again.


Unsalted butter, for the pan

1 ¾ cups bread flour

1 ¾ cups cake flour

2 ½ tablespoons baking powder

¼ cup sugar

1 ½ teaspoons Kosher salt

¾ cup, plus 2 tablespoons vegetable shortening

2 large eggs for the dough

1 large egg, beaten, for brushing on the tops of the biscuits

1 cup buttermilk or milk


Preheat oven to 350; butter a baking sheet

Whisk the bread flour, cake flour, baking powder, sugar and salt in a large bowl

Work in the shortening with your fingers until well combined

Beat the eggs and milk together and stir into the dry ingredients to make a shaggy dough

Turn the dough out onto a well floured surface and roll it out to ¼ inch thick

Cut out the biscuits with a 2 ¼ inch round cutter of a glass

Transfer to the prepared baking sheet; brush tops with beaten egg

Bake until golden brown and puffy; 18-20 minutes

Transfer to wire rack to let cool slightly; they're best served slightly warm

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