Food recipes
South Georgia Biscuits
South Georgia Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table shortening, vegetable, household, composite milk, but...
South Georgia Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F (230C) (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt.
Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas.
Pour in the milk all at once, and stir with a large spoon until dough is evenly moist.
It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands.
Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls.
Don't over work the dough.
Place about 2 inches apart on ungreased baking sheets.
With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom.
Serve hot with butter.
Raisins can be added to batter.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F (230C) (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt.
Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas.
Pour in the milk all at once, and stir with a large spoon until dough is evenly moist.
It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands.
Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls.
Don't over work the dough.
Place about 2 inches apart on ungreased baking sheets.
With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom.
Serve hot with butter.
Raisins can be added to batter.