Food recipes
Buttermilk biscuits
Buttermilk biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, salted milk, butte...
Buttermilk biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, salted
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat your oven to 450
Combine the dry ingredients in a bowl, or in a food processor if you have one.
Works better and saves so much time.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If your using a food processor, just pulse a few times until this consistency is achieved
Add the buttermilk and mix JUST until combined
If it appears on the dry side, add more buttermilk.
It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick.
Fold the dough about 5 times, gently press the dough down to 1 inch thick
Use a round cutter to cut into rounds
You can gently knead the scraps together and make a few more.
But they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet.
If you like soft sides put them touching each other.
If you like "crusty" sides, put them about 1 inch apart.
These will not rise as high as the ones put close together.
Bake for about 10-12 minutes.
The biscuits will be a beautiful light golden brown on both top and bottom.
DO NOT OVER BAKE!
!
The dough needs to be handled as little as possible or you will have tough biscuits.
Notes: I have found a food processor produces superior biscuits.
because the ingredients stay colder and there's less chance of over mixing.
You must also pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, salted
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat your oven to 450
Combine the dry ingredients in a bowl, or in a food processor if you have one.
Works better and saves so much time.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If your using a food processor, just pulse a few times until this consistency is achieved
Add the buttermilk and mix JUST until combined
If it appears on the dry side, add more buttermilk.
It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick.
Fold the dough about 5 times, gently press the dough down to 1 inch thick
Use a round cutter to cut into rounds
You can gently knead the scraps together and make a few more.
But they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet.
If you like soft sides put them touching each other.
If you like "crusty" sides, put them about 1 inch apart.
These will not rise as high as the ones put close together.
Bake for about 10-12 minutes.
The biscuits will be a beautiful light golden brown on both top and bottom.
DO NOT OVER BAKE!
!
The dough needs to be handled as little as possible or you will have tough biscuits.
Notes: I have found a food processor produces superior biscuits.
because the ingredients stay colder and there's less chance of over mixing.
You must also pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit