Baking Powder Biscuits

Thank you all so much for your many suggestions for bean and lentil recipes! I will definitely try some of them out and hopefully my love for beans/lentils will grow a bit more. I shouldn't be spending much time to update my blog considering that my finals are just about to start, but food blogs are a good break from studying evaporation systems, filtration systems, and the cheese making process (admittedly the last one is more interesting).

I'm going through a little biscuit/scone obsession over here. I haven't made too many biscuits and I'm starting off slow with some baking powder biscuits and some buttermilk biscuits (that I'll be posting about soon). There are many yummy biscuits and savoury bread-like things out there that I want to try like quick and easy ricotta cheese biscuits, sun dried tomato cottage cheese muffins, cheddar and dill beer bread rolls, and three cheese and beer bread. I really haven't explored the world of savoury baked goods enough! This baking powder biscuit is really simple but I'm sure you could fancy it up by adding herbs, cheeses, or small bits of sauteed vegetables. I think I overworked my dough a bit but I'm sure I'll improve on that in my many biscuit adventures to come.

Random Abby picture.

If this sounds, you might also like:
Caramelized Onion, Sage & Cheddar Muffins
Maple Cornmeal Drop Biscuits
Pecan Sour Cream Biscuits
Whole Wheat Cheddar Scones

Baking Powder Biscuits
Adapted from The Complete Canadian Living Baking Book

Makes 12 biscuits

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
3/4 cup milk

Line baking sheet with parchment paper or Silpat mat.

In large bowl, whisk together flour, baking powder and salt. Using pastry blender, cut in butter until crumbly. Pour all but 2 tbsp of the milk over top, stirring with fork to form soft ragged dough.

Turn out onto floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll out to 1/2 inch (1 cm) thickness. Using 2 1/4 inch (5.5 cm) floured cutter, cut out rounds. Place on prepared pan. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.

Brush tops with remaining milk. Bake in centre of 400F oven until golden, 18 to 20 minutes. Transfer to rack to cool.