Food recipes
Whole Wheat Buttermilk Biscuits
Whole Wheat Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, withou...
Whole Wheat Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together.
Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes.
Work quickly to keep butter firm.
Add buttermilk; stir well with a fork until the dough gathers into one large lump.
Drizzle in additional droplets of buttermilk if necessary.
Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour.
Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds.
Repeat the patting and folding.
Pat dough into a thickness of 1 inch.
Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping.
Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
Bake 10 to 12 minutes, until biscuits are golden brown.
Makes 12 biscuits.
Note: These are really good with honey butter.
To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together.
Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes.
Work quickly to keep butter firm.
Add buttermilk; stir well with a fork until the dough gathers into one large lump.
Drizzle in additional droplets of buttermilk if necessary.
Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour.
Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds.
Repeat the patting and folding.
Pat dough into a thickness of 1 inch.
Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping.
Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
Bake 10 to 12 minutes, until biscuits are golden brown.
Makes 12 biscuits.
Note: These are really good with honey butter.
To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.