Food recipes
Quick 'n' Easy Southern Biscuits
Quick 'n' Easy Southern Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sugars, granulated salt,...
Quick 'n' Easy Southern Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat oven to 500 degrees F. Grease 9-inch-square baking pan and 1/3-cup measuring cup.
Sprinkle 1/2 cup flour on rimmed baking sheet.
In food processor, pulse 3 cups flour, baking powder, baking soda, sugar, and salt; add butter.
Pulse to form coarse crumbs; transfer to bowl.
With rubber spatula, stir buttermilk into flour mixture until just combined.
With greased measuring cup, scoop 9 heaping cupfuls dough onto floured baking sheet.
Lightly dust tops of mounds with flour from sheet.
With floured hands, gently arrange mounds in pan in 3 rows of 3.
Brush with melted butter.
Bake 5 min.
Reset oven to 450 degrees F. Bake 15 to 20 minutes or until golden.
Cool in pan 2 minutes.
Carefully invert onto wire rack.
Serve warm.
Or, cool, wrap tightly and store at room temperature up to 3 days.
To serve, reheat in 350 degrees F oven, 10 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat oven to 500 degrees F. Grease 9-inch-square baking pan and 1/3-cup measuring cup.
Sprinkle 1/2 cup flour on rimmed baking sheet.
In food processor, pulse 3 cups flour, baking powder, baking soda, sugar, and salt; add butter.
Pulse to form coarse crumbs; transfer to bowl.
With rubber spatula, stir buttermilk into flour mixture until just combined.
With greased measuring cup, scoop 9 heaping cupfuls dough onto floured baking sheet.
Lightly dust tops of mounds with flour from sheet.
With floured hands, gently arrange mounds in pan in 3 rows of 3.
Brush with melted butter.
Bake 5 min.
Reset oven to 450 degrees F. Bake 15 to 20 minutes or until golden.
Cool in pan 2 minutes.
Carefully invert onto wire rack.
Serve warm.
Or, cool, wrap tightly and store at room temperature up to 3 days.
To serve, reheat in 350 degrees F oven, 10 minutes.