Food recipes
Buttermilk Biscuits
Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda butter,...
Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450 degrees and place the rack in the middle position.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.
(Ingredients 1-5 may be placed in a food processer and pulsed 4-5 times to mix.
).
Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed.
If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.
Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball.
Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform.
With a rolling pin, roll out the dough to about 1 inch thick.
I allow the form to sit for about 5 minutes to allow the glutens to interact so cutting is easier.
Dip a 2 2 1/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting (which makes the biscuit tough).
Place the dough round upside-down on an ungreased baking sheet.
Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.
Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown.
Serve immediately.
Note: My picture is of one baked from frozen in a toaster oven.
Note: I prepare the dough then place the individual biscuits on a baking sheet covered with a sheet of wax paper then freeze.
Afterwhich, I wrap the individual frozen biscuits in wax paper and place in a ziplock bag, squeezing out the excess air for later use.
These may be baked frozen; increase baking time.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450 degrees and place the rack in the middle position.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.
(Ingredients 1-5 may be placed in a food processer and pulsed 4-5 times to mix.
).
Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed.
If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.
Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball.
Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform.
With a rolling pin, roll out the dough to about 1 inch thick.
I allow the form to sit for about 5 minutes to allow the glutens to interact so cutting is easier.
Dip a 2 2 1/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting (which makes the biscuit tough).
Place the dough round upside-down on an ungreased baking sheet.
Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.
Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown.
Serve immediately.
Note: My picture is of one baked from frozen in a toaster oven.
Note: I prepare the dough then place the individual biscuits on a baking sheet covered with a sheet of wax paper then freeze.
Afterwhich, I wrap the individual frozen biscuits in wax paper and place in a ziplock bag, squeezing out the excess air for later use.
These may be baked frozen; increase baking time.