Food recipes
Old Fashioned Buttermilk Biscuits
Old Fashioned Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, cake, enriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter,...
Old Fashioned Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough.
Combine the flour, salt and baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough onto it.
Fold the dough over on itself two or three times.
Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into eight 3- inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk.
Bake for 10 to 15 minutes, until well risen and golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough.
Combine the flour, salt and baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough onto it.
Fold the dough over on itself two or three times.
Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into eight 3- inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk.
Bake for 10 to 15 minutes, until well risen and golden.