Food recipes
Buttermilk Tea Biscuits
Buttermilk Tea Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table margarine, regular, 80...
Buttermilk Tea Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F.
Mix together flour, baking powder, baking soda and salt.
Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
Make a well in the centre and add buttermilk/sour milk slowly.
When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl.
(Note that the dough should be soft but not too sticky.
).
Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
Roll or pat out to desired thickness (about 1/2").
Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
Bake for 12 - 15 minutes or until nicely browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F.
Mix together flour, baking powder, baking soda and salt.
Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
Make a well in the centre and add buttermilk/sour milk slowly.
When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl.
(Note that the dough should be soft but not too sticky.
).
Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
Roll or pat out to desired thickness (about 1/2").
Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
Bake for 12 - 15 minutes or until nicely browned.