Baking biscuits is as easy as pie

Sunday, July 9, 2017
These baking powder biscuits were easy to make from a King Arthur Flour recipe.
T-G Photo by Jason M. Reynolds

I baked biscuits last Sunday on a whim, and while they didn't stack up against leading restaurants' fare, they weren't too shabby either.

I began baking bread in the spring as a hobby. I tend to overanalyze many decisions when it comes to spending my time and money, both of which are in short supply. That includes baking.

My doubts included that I had never baked anything from scratch, only from mixes. I've always been told that baking must strictly follow the recipe. Then there was doubt about buying new kitchen gadgets, an added expense to the budget.

But finally this spring, I just took the plunge. I bought a book about baking and a couple of inexpensive implements, a pot scraper for less than $2 and a dough cutter for less than $5. I received a couple more items as gifts on Father's Day. The only other expenses have been flour and yeast.

Like any hobby, in baking you can spend as little or as much as you want. There are additional items that would come in handy, like a dough rising basket or bowl, but I'll save those for another time.

Back to the biscuits.

The King Arthur Flour website has been of tremendous help in providing easy-to-follow recipes for my baking adventures. I found a handy recipe there, Baking Powder Biscuits. The link is here: I made some substitutes, like replacing some of the unbleached all-purpose flour with whole wheat flour and using creamer, unsweetened almond milk and vinegar in place of buttermilk, which I did not have. I ended up using much more butter than called for because the recipe said to rub it in until the dough looked like breadcrumbs -- well, my dough never really resembled breadcrumbs.

Oh well, my family loved the biscuits, so that's what really counts. We ate well for three breakfasts. Sometimes you just have to stop over-thinking and plunge in and cook.

-- Jason M. Reynolds is a staff writer for the Times-Gazette. His email address is

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