Food recipes
Classic Buttermilk Biscuits
Classic Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table cream, whipped, cream topping...
Classic Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F.
In a large bowl, mix flour, baking powder, sugar, salt and cream of tartar.
Working quickly, throw butter into the flour mix and work it in with your hands until little balls form.
Make a well in the center of the flour/butter mixture and add buttermilk all at once.
With a large spoon, stir mixture quickly, just until its blended and begins to mass and form a sticky dough.
(If dough appears super dry, add 1 to 2 tablespoons additional buttermilk.)
Immediately turn dough onto a generously floured surface.
Using floured hands, knead briskly 8 to 10 times until a cohesive ball of dough forms.
Gently flatten dough with hands to even thickness.
Using a floured rolling pin, lightly roll dough to a 3/4-inch thickness.
(Note: Im pathetic and totally botched the measuring process.
I measured wrong and they came out a bit thin.
Make sure to grab a ruler and measure them out to 3/4-inch thickness.
You want em pretty and tall.)
You can use a 2 1/2 or 3-inch biscuit cutter.
I just used a pint glass from The Onion.
Whatever works for you.
Cut the biscuits out and arrange on heavy baking sheet.
Try to get as many as you can out of the first roll.
Gather the excess dough and roll out again and cut more biscuits.
Id discard the excess dough after the second roll because theyll turn out tough and chewy.
Place on the upper third of the oven and bake for 8 to 12 minutes until crusty and golden brown.
Remove and enjoy with your favorite jam.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 450F.
In a large bowl, mix flour, baking powder, sugar, salt and cream of tartar.
Working quickly, throw butter into the flour mix and work it in with your hands until little balls form.
Make a well in the center of the flour/butter mixture and add buttermilk all at once.
With a large spoon, stir mixture quickly, just until its blended and begins to mass and form a sticky dough.
(If dough appears super dry, add 1 to 2 tablespoons additional buttermilk.)
Immediately turn dough onto a generously floured surface.
Using floured hands, knead briskly 8 to 10 times until a cohesive ball of dough forms.
Gently flatten dough with hands to even thickness.
Using a floured rolling pin, lightly roll dough to a 3/4-inch thickness.
(Note: Im pathetic and totally botched the measuring process.
I measured wrong and they came out a bit thin.
Make sure to grab a ruler and measure them out to 3/4-inch thickness.
You want em pretty and tall.)
You can use a 2 1/2 or 3-inch biscuit cutter.
I just used a pint glass from The Onion.
Whatever works for you.
Cut the biscuits out and arrange on heavy baking sheet.
Try to get as many as you can out of the first roll.
Gather the excess dough and roll out again and cut more biscuits.
Id discard the excess dough after the second roll because theyll turn out tough and chewy.
Place on the upper third of the oven and bake for 8 to 12 minutes until crusty and golden brown.
Remove and enjoy with your favorite jam.