Food recipes
Buttermilk Biscuits
Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table shortening, vegetable, hou...
Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Add the shortening and cut it in with a pastry cutter or two knives till the mixture is well blended and mealy.
Add the buttermilk and mix with a large spoon till the dough is soft, adding a little more buttermilk if necessary.
Turn the dough out on to a lightly floured surface and, using a light touch, turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/2 inch thickness, cut straight down into even rounds with a biscuit cutter or a small juice glass.
If you want to, now is the time to dip each biscuit in the melted butter.
Just a quick dip and BUTTER, not margerine.
Place the rounds 1/2" apart on a large baking sheet.
Gather up the scraps of dough and and repeat the procedure.
Bake the biscuits until lightly browned on top, about 12 minutes.
Makes about 10 biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Add the shortening and cut it in with a pastry cutter or two knives till the mixture is well blended and mealy.
Add the buttermilk and mix with a large spoon till the dough is soft, adding a little more buttermilk if necessary.
Turn the dough out on to a lightly floured surface and, using a light touch, turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/2 inch thickness, cut straight down into even rounds with a biscuit cutter or a small juice glass.
If you want to, now is the time to dip each biscuit in the melted butter.
Just a quick dip and BUTTER, not margerine.
Place the rounds 1/2" apart on a large baking sheet.
Gather up the scraps of dough and and repeat the procedure.
Bake the biscuits until lightly browned on top, about 12 minutes.
Makes about 10 biscuits.