Food recipes
Oh My Buttermilk Biscuits
Oh My Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table shortening, vegetabl...
Oh My Buttermilk 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:
Preheat oven to 450 degrees.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas.
Make a well in the center of the ingredients.
Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.
On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).
Gently roll or pat dough to 1-inch thickness.
Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour.
Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.
Prick biscuits with a fork.
Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown.
Remove from oven and serve warm.
Notes: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
The vegetable shortening or butter MUST be very cold!
If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.
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:
Preheat oven to 450 degrees.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas.
Make a well in the center of the ingredients.
Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.
On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).
Gently roll or pat dough to 1-inch thickness.
Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour.
Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.
Prick biscuits with a fork.
Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown.
Remove from oven and serve warm.
Notes: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
The vegetable shortening or butter MUST be very cold!
If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.