Food recipes
Buttermilk Biscuits
Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, without salt milk,...
Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 425 degrees F. Sift the flour, baking powder, baking soda, and salt together in a large bowl.
Cut in the butter using a pastry blender, 2 knives, or your fingers until mixture resembles coarse meal.
Stir in buttermilk until the mixture forms a rough dough.
Gently knead the dough 6 or 7 times on a lightly floured surface and roll to 1/2-inch thickness.
Cut out 2-inch rounds.
Gather scraps and repeat until all the dough is used.
Bake 1 inch apart on parchment paper-lined baking sheets until lightly browned, 12 to 14 minutes.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 425 degrees F. Sift the flour, baking powder, baking soda, and salt together in a large bowl.
Cut in the butter using a pastry blender, 2 knives, or your fingers until mixture resembles coarse meal.
Stir in buttermilk until the mixture forms a rough dough.
Gently knead the dough 6 or 7 times on a lightly floured surface and roll to 1/2-inch thickness.
Cut out 2-inch rounds.
Gather scraps and repeat until all the dough is used.
Bake 1 inch apart on parchment paper-lined baking sheets until lightly browned, 12 to 14 minutes.
Serve warm.