Food recipes
Fluffy Buttermilk Biscuits
Fluffy Buttermilk Biscuits Ingredients: wheat flour, white, cake, enriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking s...
Fluffy Buttermilk Biscuits
Ingredients:
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 500 degrees.
Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge.
Measure out buttermilk and set aside.
Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter.
Have biscuit cutter and an ungreased baking sheet handy.
Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended.
Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs.
Pour in buttermilk and stir lightly until dough comes together in a ball.
Knead dough and cut biscuits: Dump dough mixture out onto floured work surface.
With floured hands, lightly knead dough a few times until it is fairly well blended.
Pat out into a circle, 3/4 - 1 inch thick.
Dip cutter into flour and cut biscuits without twisting the cutter.
Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough.
Place cut biscuits together on the baking sheet so that the sides are touching.
Brush tops with melted butter, if desired.
Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown.
Remove biscuits to a wire rack to cool for a few minutes.
Ingredients:
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 500 degrees.
Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge.
Measure out buttermilk and set aside.
Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter.
Have biscuit cutter and an ungreased baking sheet handy.
Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended.
Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs.
Pour in buttermilk and stir lightly until dough comes together in a ball.
Knead dough and cut biscuits: Dump dough mixture out onto floured work surface.
With floured hands, lightly knead dough a few times until it is fairly well blended.
Pat out into a circle, 3/4 - 1 inch thick.
Dip cutter into flour and cut biscuits without twisting the cutter.
Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough.
Place cut biscuits together on the baking sheet so that the sides are touching.
Brush tops with melted butter, if desired.
Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown.
Remove biscuits to a wire rack to cool for a few minutes.