Food recipes
Buttermilk Biscuits
Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda shortening, vegetable, hou...
Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425F.
In a large bowl, sift together flour, baking powder, salt and baking soda.
Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface.
Gather into a disk.
Knead lightly a few times just until smooth.
(The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use).
Pat the dough to 3/4 inch thick.
Using a biscuit cutter or a glass dipped in flour, cut out biscuits.
Place the biscuits, on an ungreased baking sheet, 2 inches apart.
Gather dough trimmings, pat to 3/4 inch thick and cut out more biscuits.
Bake the biscuits until golden, 12-15 minutes.
Serve hot.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425F.
In a large bowl, sift together flour, baking powder, salt and baking soda.
Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface.
Gather into a disk.
Knead lightly a few times just until smooth.
(The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use).
Pat the dough to 3/4 inch thick.
Using a biscuit cutter or a glass dipped in flour, cut out biscuits.
Place the biscuits, on an ungreased baking sheet, 2 inches apart.
Gather dough trimmings, pat to 3/4 inch thick and cut out more biscuits.
Bake the biscuits until golden, 12-15 minutes.
Serve hot.