Preheat oven to 450?

2 C. all purpose flour
1 scant t. salt
3 t. baking powder
1 t. baking soda
2 to 5 T. cold butter (5 T. is tastier!)
7/8 C. plain yogurt (or buttermilk, but yogurt is the secret

Mix dry ingredients in a food processor.

Cut the butter into bits and put into the processor bowl with the dry
ingredients. Pulse until the butter is incorporated to crumblike texture.( or
can use fork to mix to get crumblike mixture.)

Put mix into a bowl. With a large spoon add the yogurt
(buttermilk) and stir until it just turns into a ball.

Turn out onto a lightly floured surface and knead no more
than 10 times. If the dough is very sticky add just a touch
more flour. Don't worry if it sticks to your hands a bit.

Press into a 3/4" thick rectangle and cut into 2" rounds
with a biscuits cutter or a glass. Place biscuits on an un-
greased baking sheet.

Gently reshape leftover dough and cut into rounds. Don't
overwork dough. Place on the baking sheet. You should have 10 to 14 biscuits
from this recipe.

Bake 7-10 minutes or until they are a gorgeous golden brown.
Serve immediately...or within 15 minutes if you can. Yum!

You can also wrap the leftover biscuits in foil and had them stay just fine.
Reheat in a 300? oven for about 5 minutes. The crust stays perfect and the
is fluffy inside. You can zap in the microwave but the texture will be altered
by the humidity of wrapping them in paper towel. It takes 10-30 seconds at high
depending on the number you're reheating. The more, the longer. Be
careful...very careful. The biscuits will not be great if you overzap! They will
toughen up dramatically.

For the very best results use King Arthur
Mellow Blend Flour. It makes a BIG difference in the pastry making...both pies
and biscuits are simply better. You can get it online at
if you can't find it in your grocery store.

Now...what to do if you've still got problems or you are
using a family recipe that isn't turning out right? Maybe
these suggestions will help.

The biscuits are tough.

Kneading too much and overhandling biscuit dough overdevelops the gluten in the
flour, resulting in a chewy, tough biscuits. Overhandling the dough also reduces
the size of the shortening pieces; the air pockets left by the melting
shortening during baking will be smaller and the biscuit will be tougher.

Re-rolling the dough several times while cutting out the
biscuits makes the ratio of dry ingredients to fats and
liquids too high. Add the least amount of flour possible
when rolling and re-rolling biscuit dough. If the dough is
very sticky and can't be rolled well, try patting dough out
on lightly floured surface with lightly floured hands.

The biscuits were placed far apart on cookie sheet. Too much
air circulation make the crust overbake and dries out too much.
So arrange unbaked biscuits closer together (they can almost
touch) on the cookie sheet before baking. Or, bake them in
metal baking pans with 1-1/2-inch or higher sides.

The biscuits aren't fluffy.

For a soft and fluffy biscuit, fat pieces (the incorporated
butter in the dry ingredients) should be the size of coarse
crumbs. Think of cake or muffin crumbs, not dried bread

Brown on the outside but undercooked inside.

Oven temperatures vary widely. To insure the correct temper-
ature each time you bake, always use an oven thermometer.
The right temperature is important!

Baking times may need to be adjusted when substituting pans. Insulated baking
pans are made with two sheets of aluminum with an air pocket sealed between
them. Try baking the biscuits longer than called for in your recipe. Most
published recipes are not developed using insulated pans.

The biscuit crumbles.

When the fat/dry ingredients mix is cut too small, there
will be more and smaller air pockets left by the melting fat. The result is a
baked product that crumbles. When cutting in shortening and other solid fats,
cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

Careful when you measure the flour. You can very easily get
the ratio of dry ingredients to fats and liquids too high.
When flour is "scooped" into the measuring cup directly from the container, it
compresses, or becomes packed. This means you will be adding more flour than
called for in the recipe. Spoon flour from the container into the dry measuring
cup and use a metal spatula or the flat side of a knife to level the flour even
with the top of the cup.

Too little fat was used. Margarine or butter may have been
incorrectly measured. Too little fat will result in dry,
less tender muffins. Carefully cut on lines found on the
butter/margarine stick wrapper. Or, pack it into dry
(nested) measuring cup, then use a spatula or straight
edge of a knife blade to level even with the top of the

Vegetable oil spread contains less fat and more water than
butter or margarine. Check package to make sure the product
you used was margarine vs. a vegetable oil spread. By law,
margarine must be at least 80% fat. For baking you need to
use a product that is a minimum of 70% fat.

Spreads with less fat contain more water, resulting in dry,
less tender muffins. Diet "margarine" or spreads in a tub
contain water in place of fat, affecting the dryness and
tenderness of quick breads.


Baked and Frozen

Next time you make your favorite biscuit recipe (or use the
one to follow), double the batch, and freeze your leftover
baked biscuits. Just layer them between sheets of waxed
paper, place in a freezer bag or plastic container, label,
seal and freeze. These will keep for up to 3 months. It's
easy to remove one or more and reheat by either placing
them in a 300 degree oven for about 10 minutes, or by
microwaving them on 50% power.

Freeze Raw Dough

Roll out and cut your biscuits the way you like them.
Sprinkle the tops with flour (the bottoms should already
have flour on them). Layer them as above, with waxed paper
in between each, and place in a freezer bag or plastic
container, label, seal, and freeze. These need to be used
in 2-4 weeks. To bake, place on a baking sheet, without
thawing, and bake at 400 degrees for 20- 25 minutes, or
until golden brown.

Homemade Canned Biscuits

This is lots of fun, and you can probably get the kids to
help! Save old frozen orange juice or lemonade cans
(the kind that contain the concentrate); remove both ends
and wash well. We use both the big cans and the smaller
ones. Use the can to cut your biscuits (be sure to flour
the top of the dough before cutting!), and after each cut,
gently slide the dough up into the cylinder so that you can
cut the next one. When the can is full, wrap tightly in foil, and freeze. To
bake, either push them all out, or peel away the paper can, place on a baking
sheet, without thawing, and bake at 400 degrees for 20-25 minutes, or until
nicely browned.

Some fun new twists on biscuits, try these out!

Cheese biscuits:
Stir 1/2 C. grated cheddar,(mild or sharp) Gruyere, Blue or Parmesan cheese and
1/4 t. of cayenne when you add the yogurt. Lightly grease the baking sheet or
use parchment paper.

Bacon and Cheese biscuits:
Add crumbled fried and well drained bacon in at with the
yogurt. This is a great thing to do with leftover bacon...
or leftover sausage is terrific, too.

Fresh Herb biscuits:
Chop up fresh rosemary, or thyme, or at holiday time try
sage...about 1 T. fresh herbs in the mix when you add the
yogurt. A yummy savory biscuit that's fabulous with
roasted meat or birds.

Jam Filled Biscuits:
These look like giant thumbprint cookies.

Insert thumb into center of biscuit, making deep indent-
ataon that almost reaches bottom, then push toward sides
of biscuit to form 1-inch-diameter hole. Repeat with
remaining biscuits. Spoon 1 tablespoon of your favorite
jam into each hole. Bake jam-filled biscuits until golden
brown, and serve warm.