Food recipes
Mrs. Wilkes Boarding House-Style Biscuits
Mrs. Wilkes Boarding House-Style Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate shortening, vegetable, household, composite ma...
Mrs. Wilkes Boarding House-Style Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 450 degrees.
Sift the flour and baking powder into a mixing bowl and make a well in the center.
Cut in the shortening and margarine until the mixture resembles coarse cornmeal.
Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup.
Pour this into the dry ingredients.
Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
Turn the dough onto a lightly floured surface.
Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away.
Repeat 6 or 7 times.
Work the dough into a large ball while kneading; keep your fingers dry by dipping them into dry flour frequently.
Pinch off portions of dough and place them on a well-greased baking sheet.
Press lightly to flatten the biscuits slightly.
Bake for 12 to 15 minutes, or until golden brown on top.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 450 degrees.
Sift the flour and baking powder into a mixing bowl and make a well in the center.
Cut in the shortening and margarine until the mixture resembles coarse cornmeal.
Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup.
Pour this into the dry ingredients.
Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
Turn the dough onto a lightly floured surface.
Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away.
Repeat 6 or 7 times.
Work the dough into a large ball while kneading; keep your fingers dry by dipping them into dry flour frequently.
Pinch off portions of dough and place them on a well-greased baking sheet.
Press lightly to flatten the biscuits slightly.
Bake for 12 to 15 minutes, or until golden brown on top.