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Pamela Rice Hahn
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Batter
Biscuits: |
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Here’s a delicious biscuit recipe that’s quick and richly delicious! Just dump the seven ingredients into your food processor, pulse, spoon ‘em onto the pan, and then bake. It doesn’t get any easier than that! |
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Yield: 24 biscuits
Ingredients:.
3 cups unbleached all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1 tablespoon cream of tartar
1 teaspoon baking powder
1/2 cup butter
1 1/3 cup milk
Preheat oven to 400°F.
The quickest way to make these is to use a food processor. Then you can just add all of the ingredients at once and pulse process until just blended. Be careful not want to over-process this dough; if you do, the rolls won’t be as light.
To mix by hand, sift together the dry ingredients into which you cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add the milk and mix until mixture pulls away from the sides of the bowl.
Use a heaping tablespoon for each biscuit, dropping the dough onto oiled (or nonstick-coating-sprayed) baking sheets or ones lined with a pan liner, such as parchment.
Bake until golden brown, about 12 to 20 minutes.
 When you’re in a hurry, No Fail Batter Biscuits also work well as square biscuits. Lightly press the batter into a greased 8 x 10 rectangular pan. Cut into squares when done.
To save even more time, instead of using the “tablespoon portions on a baking sheet” method I describe in the recipe, use muffin tins with foil cupcake liners. (You can use paper ones if that’s what you have on hand, but be sure to remove the biscuits from the paper liners before you store any leftovers. Otherwise, the butter in the biscuits will leach out and be absorbed by the paper.)
Despite the downside of all the butter, the upside to all the butter in these is that the biscuits are so rich that you won’t even notice that they don’t contain any sugar. (Come on! Don’t pretend that you don’t rationalize when it comes to some of your food choices.) Serve them warm with a meal or topped with a teaspoon of all-fruit spread and a little milk as a fruit shortcake-style dessert or breakfast treat. Recipe instructions and tips
Copyright © 2002-2004 Pamela Rice Hahn
All Rights Reserved
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This is the food processor I use: the white
Cuisinart DLC-2014 PowerPrep Plus 14-Cup Capacity Food
Processor. It’s big enough to handle (and knead, using the new setting designed just for that purpose!) enough dough to make two 2-pound loaves of bread. Please be sure to sign up for the newsletter using the link below so that I can let you know when
I have other recipes using this food processor online. |
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Muffin
Pans: |
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Chicago Metallic 12-Cavity Professional
Nonstick Muffin Pan
Bake at a 25º lower temp if you use this dishwasher-safe,
nonstick pan. It's a heavyweight that distributes the heat a
better than do standard weight baking pans. |
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I have this Chicago Metallic 24-Cavity Professional
Nonstick Mini-Muffin Pan and it comes in handy, especially when for making smaller muffins, biscuits, or tart shells for a buffet.
It's another heavyweight for which you can use lower temperatures. |
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If you prefer hefty, heavyweight muffins, check out the
Chicago Metallic 6-Cavity Professional Giant Muffin
Pan. Silverstone nonstick. Dishwasher-safe. This is another one from my collection and I love it! |
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This less expensive 6-cavity muffin pan from Chicago Metallic
also has a nonstick Silverstone finish that won’t chip or peel off, and it’s dishwasher safe, so clean up is quick and easy. |
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You can save money by buying this 11-piece
Professional set from Chicago Metallic. It comes with a 16-by-14-inch cookie sheet, one 18-by-13-inch jelly-roll pan, a 1-pound bread pan, a 12-cup muffin pan, a 9-inch square pan,
2 round 9-inch cake pans, and 2 cooling racks. The pans have the nonstick Silverstone finish and,
like all Chicago Metallic Professional pans, come with a 25-year
warranty, too! |
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Available Now:
Sample Recipes Index
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Index of SAMPLE RECIPES
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Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
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