Food recipes
Every Day Buttermilk Biscuits
Every Day Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate shortening, vegetable, household, composite mi...
Every Day Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Pre-heat your oven to 375F.
In a large bowl, mix together the flour, salt and baking powder.
Add the shortening and with a large fork or pastry cutter, incorporate into flour.
Pour in the buttermilk and gently fold in.
When the dough comes together in a large clump, dump onto a lightly floured surface.
(I wash my counter and while still wet, I lay out a piece of alminium foil, large enough to pat out the dough onto the counter, and with a damp cloth, rub it onto the surface and sprinkle with flour.
The foil sticks to the counter and the flour sticks to the foil and later, clean up is a snap).
Knead the dough lightly about 6 times and pat into a cicle about 1/2 inches thick.
Cut out the biscuits with a biscuit cutter.
(I use an empty baking powder can.
I have removed the top and bottom with a can opener.)
Place biscuits close together in a glass baking dish or iron skillet that has been greased lightly with shortening.
Pop into the hot oven.
Bake about 10-15 minutes and remove from oven.
Drizzle some melted butter over each biscuit, and a little (optional) sprinkle of salt on top, return to oven until they begin to brown, maybe another 5 minutes but watch them closely.
Yummy!
Double the recipe to feed more hungry people.
This recipe makes about 8, 2.5 biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Pre-heat your oven to 375F.
In a large bowl, mix together the flour, salt and baking powder.
Add the shortening and with a large fork or pastry cutter, incorporate into flour.
Pour in the buttermilk and gently fold in.
When the dough comes together in a large clump, dump onto a lightly floured surface.
(I wash my counter and while still wet, I lay out a piece of alminium foil, large enough to pat out the dough onto the counter, and with a damp cloth, rub it onto the surface and sprinkle with flour.
The foil sticks to the counter and the flour sticks to the foil and later, clean up is a snap).
Knead the dough lightly about 6 times and pat into a cicle about 1/2 inches thick.
Cut out the biscuits with a biscuit cutter.
(I use an empty baking powder can.
I have removed the top and bottom with a can opener.)
Place biscuits close together in a glass baking dish or iron skillet that has been greased lightly with shortening.
Pop into the hot oven.
Bake about 10-15 minutes and remove from oven.
Drizzle some melted butter over each biscuit, and a little (optional) sprinkle of salt on top, return to oven until they begin to brown, maybe another 5 minutes but watch them closely.
Yummy!
Double the recipe to feed more hungry people.
This recipe makes about 8, 2.5 biscuits.