Food recipes
Oyster Biscuits
Oyster Biscuits Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cumin seed spices, pepper, red or cayenne butter, wi...
Oyster Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine.
Add the butter or shortening; pulse until coarse crumbs form.
With the machine running, add the milk slowly through the feed tube, just until the dough comes together.
Turn out the dough onto a lightly floured surface, and knead once or twice until smooth.
Roll out to 1/4 inch thick.
Sprinkle with salt, and roll lightly to make it adhere.
Using a 1 1/2-inch round or octagonal cookie cutter, cut out the dough, and transfer to an ungreased baking sheet.
Gather together the scraps; reroll to cut out additional biscuits, if desired.
Bake until golden, about 20 minutes.
Transfer the pan to a wire rack to cool slightly before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350F.
Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine.
Add the butter or shortening; pulse until coarse crumbs form.
With the machine running, add the milk slowly through the feed tube, just until the dough comes together.
Turn out the dough onto a lightly floured surface, and knead once or twice until smooth.
Roll out to 1/4 inch thick.
Sprinkle with salt, and roll lightly to make it adhere.
Using a 1 1/2-inch round or octagonal cookie cutter, cut out the dough, and transfer to an ungreased baking sheet.
Gather together the scraps; reroll to cut out additional biscuits, if desired.
Bake until golden, about 20 minutes.
Transfer the pan to a wire rack to cool slightly before serving.