Food recipes
Jami's "smart" Buttermilk Biscuits
Jami's "smart" Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, buttermilk, fl...
Jami's "smart" Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 450 (425 convection).
Line a baking pan with foil and spray with non stick spray.
In a medium mixing bowl, combine dry ingredients.
Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
Add buttermilk and combine with a fork.
Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
Turn dough out onto a lightly floured surface, knead with lightly floured hands.
8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
Roll out to about 1/2 inch thickness.
Cut out with a 2" biscut cutter or a glass dipped in flour will work as well.
Should yeild 8 to 10 biscuts.
Arrange on the baking sheet with the sides lightly touching.
Baking 15 to 20 minutes or until lightly browned.
Remove and serve warm.
These are great with a little butter and honey.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 450 (425 convection).
Line a baking pan with foil and spray with non stick spray.
In a medium mixing bowl, combine dry ingredients.
Add chopped spread and cut in with a pastry blender or 2 forks until a fine crumble is achieved.
Add buttermilk and combine with a fork.
Gradually add the milk until all the dry ingredients are moist and a loose moist dough is formed.
Turn dough out onto a lightly floured surface, knead with lightly floured hands.
8 to 10 turns or until the dough begins to tighten up a bit, careful not to over do it or your biscuts will be tough.
Roll out to about 1/2 inch thickness.
Cut out with a 2" biscut cutter or a glass dipped in flour will work as well.
Should yeild 8 to 10 biscuts.
Arrange on the baking sheet with the sides lightly touching.
Baking 15 to 20 minutes or until lightly browned.
Remove and serve warm.
These are great with a little butter and honey.