Food recipes
Ganzies Biscuits
Ganzies Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table shortening, vegetable, househ...
Ganzies Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
In a mixing bowl, combine flour, baking powder, baking soda, and salt.
With a pastry blender, cut in shortening until mixture is like coarse meal or like small peas.
Start adding 3/4 cup buttermilk.
Mix together with a fork and see if it looks like it will hold together.
If it seems too dry, add more buttermilk until the dough will form a ball.
Turn the dough out on to a floured surface and work just a little until you get a nice ball.
Pat the dough into a circle about 3/4 inch thick.
You want to work the biscuits as little as possible so the gluten doesnt start to develop.
Also, these biscuits need to be a little thicker than most because they wont rise as much with all that shortening.
Using a biscuit cutter, cut out the biscuits and put on an ungreased baking sheet.
If you want to have crispy sides, give them some space on the sheet.
Bake at 400 degrees F for 15 minutes or until biscuits are golden brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
In a mixing bowl, combine flour, baking powder, baking soda, and salt.
With a pastry blender, cut in shortening until mixture is like coarse meal or like small peas.
Start adding 3/4 cup buttermilk.
Mix together with a fork and see if it looks like it will hold together.
If it seems too dry, add more buttermilk until the dough will form a ball.
Turn the dough out on to a floured surface and work just a little until you get a nice ball.
Pat the dough into a circle about 3/4 inch thick.
You want to work the biscuits as little as possible so the gluten doesnt start to develop.
Also, these biscuits need to be a little thicker than most because they wont rise as much with all that shortening.
Using a biscuit cutter, cut out the biscuits and put on an ungreased baking sheet.
If you want to have crispy sides, give them some space on the sheet.
Bake at 400 degrees F for 15 minutes or until biscuits are golden brown.