Food recipes
"go To" Southern Buttermilk Biscuits
"go To" Southern Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, buttermilk, fluid, cultured, lowf...
"go To" Southern Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt
Directions:
Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt
Directions:
Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.