Fermentations, Ruminations & Meditations
Cider Baking Powder Biscuits
Light, tangy, buttery baking power biscuits.
adapted from the Betty Crocker recipe by Hard Cider International
2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup hard cider
1/2 cup milk (cow, soy, rice etc.)
- Heat oven to 450F.
- In large bowl mix flour, baking soda and salt.
- Cut in butter with pastry blender or using two knives that you pull from opposite directions towards each other. The mixture should look like it is made up of tiny white peas.
- Add the cider and milk—the dough will be a little sticky.
- On a floured surface, gently fold the dough five times over itself. This will help give layers to the biscuits. But don’t knead too much, or the biscuits will become stiff and chewy.
- Roll the dough out so it is about 1/2 an inch in height.
- Punch out circular biscuits with a floured glass (or cookie cutter). Gently fold the extra dough back together to continue to cut more biscuits from the dough until all the dough is used.
- Bake for about 10 minutes or until golden brown.
- Serve them warm for best effect.