Food recipes
Buttermilk Biscuits
Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table sugars, granulated butter,...
Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 375F.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Add the buttermilk; stir just until the mixture comes together; the batter will be sticky.
Transfer to a lightly floured work surface; use your floured fingers to pat the dough to 1-inch thickness.
Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.
Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned.
Remove from the oven; cool on a wire rack.
Serve warm.
Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in.
Proceed with the remainder of the recipe.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 375F.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Add the buttermilk; stir just until the mixture comes together; the batter will be sticky.
Transfer to a lightly floured work surface; use your floured fingers to pat the dough to 1-inch thickness.
Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out the biscuits, as close together as possible to minimize scraps.
Transfer to a baking sheet; bake for 18 to 20 minutes, or until lightly browned.
Remove from the oven; cool on a wire rack.
Serve warm.
Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in.
Proceed with the remainder of the recipe.