Food recipes
Cooking Light's Flaky Buttermilk Biscuits
Cooking Light's Flaky Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, butterm...
Cooking Light's Flaky Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
Directions:
Preheat oven to 400.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 12 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
Directions:
Preheat oven to 400.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 12 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.