Food recipes
Bob Evans Style Buttermilk Biscuits
Bob Evans Style Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda butter, without salt milk, buttermilk, fluid, cultured, lowfat Directions: Preheat oven to 425...
Bob Evans Style Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425f or 220c.
In a medium mixing bowl stir together flour and baking soda.
With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center.
Add the buttermilk all at once; stir until moistened.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a floured 2-1/2-inch biscuit cutter.
Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
Bake for 10 to 15 minutes or until golden.
Remove biscuits from baking sheet and serve hot.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425f or 220c.
In a medium mixing bowl stir together flour and baking soda.
With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center.
Add the buttermilk all at once; stir until moistened.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a floured 2-1/2-inch biscuit cutter.
Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
Bake for 10 to 15 minutes or until golden.
Remove biscuits from baking sheet and serve hot.