Food recipes
Classic Buttermilk Biscuits (Nytimes)
Classic Buttermilk Biscuits (Nytimes) Ingredients: cream, whipped, cream topping, pressurized leavening agents, baking soda wheat flour, white, all-purpose, unenriched salt, table butter, without salt milk, buttermilk...
Classic Buttermilk Biscuits (Nytimes)
Ingredients:
cream, whipped, cream topping, pressurized
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Set rack in upper third of oven and preheat to 500F.
Sift together in bowl cream of tartar and baking soda to make baking powder.
In a large bowl, whisk flour, baking powder, and salt.
Add the butter.
Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
Make a well in the center of the flour.
Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms.
(Add 1-2 tbsp.more buttermilk if dough appears too dry.
).
Immediately turn the dough onto a floured surface.
Using floured hands, briskly knead about 10 times until a ball forms.
Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick.
Prick dough with flour dipped fork at 1/2 " intervals.
Flour a 2-3" biscuit cutter and stamp out rounds.
Arrange on a heavy, parchment-lined baking sheet.
Bake only until golden--10-12 minutes.
Remove and brush with the melted butter.
Serve hot.
NOTE: Great for breaksfast right out of the oven with butter and honey.
We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture.
(Tastes like mini potpies).
Ingredients:
cream, whipped, cream topping, pressurized
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Set rack in upper third of oven and preheat to 500F.
Sift together in bowl cream of tartar and baking soda to make baking powder.
In a large bowl, whisk flour, baking powder, and salt.
Add the butter.
Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
Make a well in the center of the flour.
Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms.
(Add 1-2 tbsp.more buttermilk if dough appears too dry.
).
Immediately turn the dough onto a floured surface.
Using floured hands, briskly knead about 10 times until a ball forms.
Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick.
Prick dough with flour dipped fork at 1/2 " intervals.
Flour a 2-3" biscuit cutter and stamp out rounds.
Arrange on a heavy, parchment-lined baking sheet.
Bake only until golden--10-12 minutes.
Remove and brush with the melted butter.
Serve hot.
NOTE: Great for breaksfast right out of the oven with butter and honey.
We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture.
(Tastes like mini potpies).