These are by far the best biscuits I have ever made! I only use butter and work really fast to keep the butter from melting. Don’t roll these too thin (or you will have hockey pucks) and to get the best, flakiest biscuits, us a cutter (I use cleaned cans (cheaper than buying a biscuit cutter).
http://www.kraftrecipes.com/recipes/baking-powder-biscuits-51722.aspx
Baking Powder Biscuits
makes 16 biscuits or 8 servings, 2 biscuits each
what you need
1-3/4 cups flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk
PREHEAT oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
BAKE 10 minutes or until golden brown.
Kraft Kitchens Tips
Great Substitute
Substitute shortening or butter for the margarine.
Larger Biscuits
If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits.
Bake as directed. Makes 8 servings, 1 biscuit each.
Crustier Biscuits
For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes.
Makes about 8 servings, 3 biscuits each.