Food recipes
Grandmas Buttermilk Biscuits
Grandmas Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking sod...
Grandmas Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
lard
milk, buttermilk, fluid, cultured, lowfat
Directions:
Sift dry ingredients into a bowl.
Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened).
Dough will be sticky.
Turn dough onto a floured surface.
Flour hands and knead the dough 3 or 4 times.
Its important to not overhandle dough as this will cause your biscuits to be tougher.
Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter.
Repeat until all the dough is used.
For soft-sided biscuits, place close together in a lightly greased baking pan.
I use vegetable spray.
For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.
Bake at 425 degrees for 15-18 minutes, or until golden brown.
Makes about eight 3-inch or a dozen 2-inch biscuits.
Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
lard
milk, buttermilk, fluid, cultured, lowfat
Directions:
Sift dry ingredients into a bowl.
Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened).
Dough will be sticky.
Turn dough onto a floured surface.
Flour hands and knead the dough 3 or 4 times.
Its important to not overhandle dough as this will cause your biscuits to be tougher.
Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter.
Repeat until all the dough is used.
For soft-sided biscuits, place close together in a lightly greased baking pan.
I use vegetable spray.
For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.
Bake at 425 degrees for 15-18 minutes, or until golden brown.
Makes about eight 3-inch or a dozen 2-inch biscuits.
Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.