Food recipes
Sarabeth's Bakery Buttermilk Biscuits
Sarabeth's Bakery Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking powder...
Sarabeth's Bakery Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Position a rack in the center of the oven; preheat to 400.
Line a half-sheet pan with parchment paper.
Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
Attach the bowl to the mixer and fit with paddle attachment.
Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
Add the buttermilk, mixing just until the dough barely comes together.
Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
Bake until the biscuits are well risen and golden brown, 18-20 minutes.
Serve hot or warm.
To reheat biscuits, wrap them in foil and bake in preheated 350 for about 10 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Position a rack in the center of the oven; preheat to 400.
Line a half-sheet pan with parchment paper.
Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
Attach the bowl to the mixer and fit with paddle attachment.
Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
Add the buttermilk, mixing just until the dough barely comes together.
Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
Bake until the biscuits are well risen and golden brown, 18-20 minutes.
Serve hot or warm.
To reheat biscuits, wrap them in foil and bake in preheated 350 for about 10 minutes.