We've noticed an interesting trend in the names of New Orleans music acts.  There's Jelly Biscuit & the Flaky Layers; Biscuits & Jam with Meryl Zimmerman & Friends; and Jacky Blaire & The Hot Biscuits. So in honor of New Orleans' burgeoning "Biscuit-core" scene, this month's recipe is for Baking Powder Biscuits. Plus a little lagniappe: some general tips on biscuit making.

This recipe appeared in our 2014 cookbook, That Sounds Good! It was contributed by Roselyn Lionheart, half of the duo "David & Roselyn", local favorite street performers for decades. 

Baking Powder Biscuits

2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
3/4 cup milk or diluted evaporated milk.

Combine the flour, baking powder and salt, then sift. Combine the flour mixture and butter in a bowl, cutting in the butter until the mixture resembles cornmeal. Stir in the milk. Turn the dough onto a lightly floured board or pastry cloth. Knead for 30 seconds.

Roll the dough to 1/2-inch thickness. Cut with a floured biscuit cutter. Arrange the biscuits on baking sheet.

Bake at 475 degrees for 12 to 15 minutes.

For drop biscuits, increase the milk to one cup. Do not knead or roll the dough. Drop the dough on a baking sheet or into greased muffin tins to bake. 

Makes 12 to 20 biscuits.

A few tips on biscuit making:

--Good biscuit mixing means cutting in the shortening (here, butter) just until the mixture is like cornmeal, no longer. 

--Don't add the maximum amount of liquid (here, milk) all at once; different flours absorb liquid differently so you may not need it all. 

--Soft biscuits are placed close together when baking; crusty biscuits keep their distance.