Food recipes
Old-Time Beaten Biscuits
Old-Time Beaten Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt milk, fluid...
Old-Time Beaten Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 325 degrees.
Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.
Add the butter and process until coarse crumbs, 10-15 seconds (or more).
Add the milk and process for atleast 3 minutes (This is not a typo!
This"beats" the dough).
The dough will be soft and putty-like, almost like melted mozzarella.
Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.
Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).
Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).
Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).
Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.
If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.
Lightly prick the biscuits with a fork.
Bake abut 20 minutes, until their tops are a very light golden brown.
Store in an airtight container at room temperature.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 325 degrees.
Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.
Add the butter and process until coarse crumbs, 10-15 seconds (or more).
Add the milk and process for atleast 3 minutes (This is not a typo!
This"beats" the dough).
The dough will be soft and putty-like, almost like melted mozzarella.
Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.
Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).
Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).
Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).
Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.
If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.
Lightly prick the biscuits with a fork.
Bake abut 20 minutes, until their tops are a very light golden brown.
Store in an airtight container at room temperature.