Food recipes
Liz's Buttery Biscuits
Liz's Buttery Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1% fat, without add...
Liz's Buttery Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift flour with baking powder and salt.
Cut in shortening till mixture resembles coarse crumbs.
Add milk all at once and mix till mixture follows fork around bowl.
Turn out on lightly floured board.
Roll dough to approximately 1/2 inch, then fold in half.
Roll out out to 1/2 inch again, and fold over again.
Do this 4-5 times.
Roll dough to 1/2 inch one last time, then cut out biscuits using a biscuit cutter or glass - Mine were approx 3 inches - and place on parchment paper.
Extra dough can be reformed and rolled back out to 1/2 inch, but they might not the same layered goodness.
Bake at 450 for 10-12 minutes.
Enjoy :).
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift flour with baking powder and salt.
Cut in shortening till mixture resembles coarse crumbs.
Add milk all at once and mix till mixture follows fork around bowl.
Turn out on lightly floured board.
Roll dough to approximately 1/2 inch, then fold in half.
Roll out out to 1/2 inch again, and fold over again.
Do this 4-5 times.
Roll dough to 1/2 inch one last time, then cut out biscuits using a biscuit cutter or glass - Mine were approx 3 inches - and place on parchment paper.
Extra dough can be reformed and rolled back out to 1/2 inch, but they might not the same layered goodness.
Bake at 450 for 10-12 minutes.
Enjoy :).