Food recipes
Southern "cathead" Biscuits
Southern "cathead" Biscuits Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking Directions: Preheat oven to 450F Measure 1 c...
Southern "cathead" Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Preheat oven to 450F
Measure 1 cup of buttermilk into liquid measuring cup.
I use 3/4 cup whole milk with a splash of Heinz White Vinegar.
Let sit a few minutes until you need it.
In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife.
(This is very important!)
Sometimes I sift it.
Most of the time I do not.
Make a deep well and add the oil and buttermilk.
Stir gently until moistened.
Sprinkle with even flour to allow handling of the dough.
I shape my biscuits by hand but you could also roll them out and cut them.
Place them in a 9x9 Pampered Chef Baker (stoneware.)
I have used Pampered Chef stoneware for the last ten years and it has never failed me.
However, for those of you still using metal bakeware, just use a regular square baking pan.
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Preheat oven to 450F
Measure 1 cup of buttermilk into liquid measuring cup.
I use 3/4 cup whole milk with a splash of Heinz White Vinegar.
Let sit a few minutes until you need it.
In a medium bowl, measure the flour by spooning it into a one-cup measure and leveling off with a knife.
(This is very important!)
Sometimes I sift it.
Most of the time I do not.
Make a deep well and add the oil and buttermilk.
Stir gently until moistened.
Sprinkle with even flour to allow handling of the dough.
I shape my biscuits by hand but you could also roll them out and cut them.
Place them in a 9x9 Pampered Chef Baker (stoneware.)
I have used Pampered Chef stoneware for the last ten years and it has never failed me.
However, for those of you still using metal bakeware, just use a regular square baking pan.