Food recipes
Light and Fluffy Buttermilk Biscuits
Light and Fluffy Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated cream, whipped, cream topping, p...
Light and Fluffy Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs.
Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
Gently knead dough about 10-12 times on a floured surface.
Pat dough out to 1/2 inch think.
Cut dough with a 2 1/2 inch biscuit cutter or a glass.
Dredge buiscuits in the 1/2 stick melted butter.
Bake for 10-12 minutes, until golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs.
Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
Gently knead dough about 10-12 times on a floured surface.
Pat dough out to 1/2 inch think.
Cut dough with a 2 1/2 inch biscuit cutter or a glass.
Dredge buiscuits in the 1/2 stick melted butter.
Bake for 10-12 minutes, until golden.