Food recipes
Buttermilk Biscuits
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 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
Directions:
Preheat the oven to 450F and grease a baking sheet.
Sift 1 1/2 cups of the flour, baking powder, baking soda, and salt into a bowl.
Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
Stir in the buttermilk and let the mixture stand for a few minutes.
Sprinkle the remaining 1/4 cup flour on a board or waxed paper.
Dip your hands into the flour, then scoop up the wet dough, adding only enough flour to make it manageable.
Pat the dough into a rectangle about 1/2-inch thick on the floured surface.
Dip a 2-inch glass or a cookie cutter into the flour and then into the dough, cutting the circles and placing them on the baking sheet, 1 inch apart.
Repeat with the remaining dough, molding any scraps into circles.
Prick the tops of biscuits with the tines of a fork.
Melt remaining 1 tablespoon of butter in a small saucepan or the microwave and brush biscuits with the melted butter.
Bake for 8 to 10 minutes or until golden.
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
Directions:
Preheat the oven to 450F and grease a baking sheet.
Sift 1 1/2 cups of the flour, baking powder, baking soda, and salt into a bowl.
Add 7 tablespoons butter, working with your fingers, until the mixture has no lumps.
Stir in the buttermilk and let the mixture stand for a few minutes.
Sprinkle the remaining 1/4 cup flour on a board or waxed paper.
Dip your hands into the flour, then scoop up the wet dough, adding only enough flour to make it manageable.
Pat the dough into a rectangle about 1/2-inch thick on the floured surface.
Dip a 2-inch glass or a cookie cutter into the flour and then into the dough, cutting the circles and placing them on the baking sheet, 1 inch apart.
Repeat with the remaining dough, molding any scraps into circles.
Prick the tops of biscuits with the tines of a fork.
Melt remaining 1 tablespoon of butter in a small saucepan or the microwave and brush biscuits with the melted butter.
Bake for 8 to 10 minutes or until golden.