Food recipes
Heavenly Whole Wheat Buttermilk Biscuits
Heavenly Whole Wheat Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table honey butter, without salt milk, bu...
Heavenly Whole Wheat Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, combine the flour, baking powder, salt and honey.
Cut in the butter with a pastry blender until coarse, sandlike crumbs form.
Pour in the buttermilk and gently stir with a fork.
Just add buttermilk until the flour mixture is just barely moist.
Turn dough out onto a floured surface and knead 2-3 times just to bind the dough.
Flatten the dough out with your hands or with a rolling pin so its about 1 1/2 inches thick.
I usually just use my hands to do this (one less dish to wash) but do whatever you are comfortable with.
Using a 2 round cutter, cut out as many rounds as you can get out of the dough.
You should get about a dozen.
You can re-roll the scraps to make additional biscuits.
Place biscuit cutouts on a baking sheet.
Bake until golden brown, about 12-15 minutes.
Serve warm with butter and honey or your favorite preserves.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, combine the flour, baking powder, salt and honey.
Cut in the butter with a pastry blender until coarse, sandlike crumbs form.
Pour in the buttermilk and gently stir with a fork.
Just add buttermilk until the flour mixture is just barely moist.
Turn dough out onto a floured surface and knead 2-3 times just to bind the dough.
Flatten the dough out with your hands or with a rolling pin so its about 1 1/2 inches thick.
I usually just use my hands to do this (one less dish to wash) but do whatever you are comfortable with.
Using a 2 round cutter, cut out as many rounds as you can get out of the dough.
You should get about a dozen.
You can re-roll the scraps to make additional biscuits.
Place biscuit cutouts on a baking sheet.
Bake until golden brown, about 12-15 minutes.
Serve warm with butter and honey or your favorite preserves.