Food recipes
Farmhouse Buttermilk Biscuits
Farmhouse Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, whipped, cream topping, pressurized sug...
Farmhouse Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450.
In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
Cut butter into pieces, then cut into flour mixture.
Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
Using a fork, stir, starting at the outside of the bowl and blending inward.
Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
With a rolling pin, roll dough out to about 1/2 inch thick.
Cut with a biscuit cutter or round cookie cutter.
Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450.
In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
Cut butter into pieces, then cut into flour mixture.
Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
Using a fork, stir, starting at the outside of the bowl and blending inward.
Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
With a rolling pin, roll dough out to about 1/2 inch thick.
Cut with a biscuit cutter or round cookie cutter.
Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.