Food recipes
Buttermilk Biscuits
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 sal...
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
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425F.
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps.
Quickly fold in the buttermilk until it is just blended.
Do not overmix.
On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together.
Do not overknead.
Press or roll out the dough to a thickness of 1".
Using a 2" biscuit cutter, cut out 8 biscuits.
Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
Place the biscuits on an ungreased baking sheet.
bake until the tops are a light golden brown, 18 to 20 minutes.
Serve hot.
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
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425F.
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps.
Quickly fold in the buttermilk until it is just blended.
Do not overmix.
On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together.
Do not overknead.
Press or roll out the dough to a thickness of 1".
Using a 2" biscuit cutter, cut out 8 biscuits.
Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
Place the biscuits on an ungreased baking sheet.
bake until the tops are a light golden brown, 18 to 20 minutes.
Serve hot.