Food recipes
Elswet's Damper Biscuits
Elswet's Damper Biscuits Ingredients: wheat flours, bread, unenriched sweetener, syrup, agave leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, without added vitamin a and vi...
Elswet's Damper Biscuits
Ingredients:
wheat flours, bread, unenriched
sweetener, syrup, agave
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
margarine, regular, 80% fat, composite, stick, without salt
salad dressing, mayonnaise, regular
Directions:
Preheat oven to 400F.
In a large bowl, sift together flour, sugar, baking powder, and 2 tablespoons sea salt.
In a separate smaller bowl, mix together 1/2 cup butter and mayonnaise and cut mixture into flour as well as possible.
There will be a lot of flour in comparison to the 1 cup total fat.
Stir in milk just until flour is moistened.
Turn out onto floured surface, and knead 9-12 times, until dough is of a smooth consistency.
Roll or pat out in a one-inch [1"] layer.
Cut with large biscuit cutter.
You want 3 inches in diameter, or so.
Place on parchment-lined baking sheet, and bake for 15 minutes.
While baking, mix remaining 1/2 cup butter and 1/2 teaspoon sea salt and brush the tops of the finished, hot damper breads while it's still hot enough to melt and absorb the salted butter.
Ingredients:
wheat flours, bread, unenriched
sweetener, syrup, agave
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
margarine, regular, 80% fat, composite, stick, without salt
salad dressing, mayonnaise, regular
Directions:
Preheat oven to 400F.
In a large bowl, sift together flour, sugar, baking powder, and 2 tablespoons sea salt.
In a separate smaller bowl, mix together 1/2 cup butter and mayonnaise and cut mixture into flour as well as possible.
There will be a lot of flour in comparison to the 1 cup total fat.
Stir in milk just until flour is moistened.
Turn out onto floured surface, and knead 9-12 times, until dough is of a smooth consistency.
Roll or pat out in a one-inch [1"] layer.
Cut with large biscuit cutter.
You want 3 inches in diameter, or so.
Place on parchment-lined baking sheet, and bake for 15 minutes.
While baking, mix remaining 1/2 cup butter and 1/2 teaspoon sea salt and brush the tops of the finished, hot damper breads while it's still hot enough to melt and absorb the salted butter.