Food recipes
Herbed Biscuits
Herbed Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt spices, thyme, dried milk, fluid, 1% fa...
Herbed Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spices, thyme, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F
In a food processor, combine flour, baking powder, salt, and butter.
Pulse mixture until pea-size pieces form.
Through the feeding tube, add chives and milk; pulse just until combined.
Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness.
Using a 21/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking.
Sprinkle tops lightly with flour.
Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes.
Serve warm.
To Freeze.
After completing step 2, place biscuits on a plate; freeze 2 hours or until firm.
Transfer to re-sealable plastic bags; freeze up to 1 month.
To bake from frozen: Preheat oven to 400.
Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spices, thyme, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F
In a food processor, combine flour, baking powder, salt, and butter.
Pulse mixture until pea-size pieces form.
Through the feeding tube, add chives and milk; pulse just until combined.
Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness.
Using a 21/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking.
Sprinkle tops lightly with flour.
Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes.
Serve warm.
To Freeze.
After completing step 2, place biscuits on a plate; freeze 2 hours or until firm.
Transfer to re-sealable plastic bags; freeze up to 1 month.
To bake from frozen: Preheat oven to 400.
Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.