Food recipes
Southern Style Buttermilk Biscuits
Southern Style Buttermilk Biscuits Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat butter, without salt Directions: Cut butter with a sharp knife...
Southern Style Buttermilk Biscuits
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl.
Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Sprinkle top of dough with additional flour.
Fold dough over onto itself in 3 sections, starting with 1 short end.
(Fold dough rectangle as if folding a letter-size piece of paper)
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
(Dough rounds should touch.)
Bake at 450 for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 Tbsp.
melted butter.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl.
Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Sprinkle top of dough with additional flour.
Fold dough over onto itself in 3 sections, starting with 1 short end.
(Fold dough rectangle as if folding a letter-size piece of paper)
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
(Dough rounds should touch.)
Bake at 450 for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 Tbsp.
melted butter.