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Bread - Biscuits -  Buttermilk Biscuits Bt Pepe Post by :Lenny_Eng Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2549

Click below to download : Bread - Biscuits - Buttermilk Biscuits Bt Pepe (Format : PDF)

Bread - Biscuits - Buttermilk Biscuits Bt Pepe

3 cup all purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
2/4 tsp salt
1 Tbsp sugar
1/2 cup shortening
1 cup buttermilk

Preheat the oven to 450o.

In a medium bowl, sift together the baking powder, baking soda, salt and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Stir the dough quickly, with a fork, until the dough follows the fork around the bowl. Turn the dough out on a lightly floured surface and knead gently for about 3 minutes adding flour as needed to keep it from sticking.

Roll out the dough to a half inch thickness. Using a biscuit cutter, cut out the biscuits and place on an ungreased cookie sheet about 1/2 an inch apart. Bake for 12 to 15 minutes or until golden brown.

If you don't have any buttermilk, put one tablespoon of lemon juice or white vinegar in a 1 cup measure. Fill with milk and wait at least one minute to use.
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Bread - Biscuits -  Buttermilk Biscuits By Techgoddess Bread - Biscuits - Buttermilk Biscuits By Techgoddess

Bread - Biscuits -  Buttermilk Biscuits By Techgoddess
2 cups self-rising flour 1/4 cup shortening plus 1 Tbs. 1/2 tsp. soda 1/4 tsp. cream of tartar 1 Tbsp. sugar 3/4-1 cup buttermilk Preheat oven to 425 degrees F. Sift flour, soda, cream of tartar and sugar if desired, but it's not necessary. Otherwise, mix well. Add shortening and cut in with pastry cutter, 2 knives, or fingers. Pour in buttermilk to make dough that is not crumbly or sticky. Use 1 cup, unless the buttermilk is thin. Stir dough with a fork until mixed well. Put dough out on floured surface, knead only 3 times, roll or

Bread - Biscuits -  Biscuits - Food Allergy Bread - Biscuits - Biscuits - Food Allergy

Bread - Biscuits -  Biscuits - Food Allergy
Flours - (choose from kamut, spelt, light buckwheat, rye, oat, quinoa, amaranth, barley, or garbanzo. Not recommended for millet, brown rice, or teff flour.) 1/2 c flour 1 tsp baking powder dash salt 1 1/4 tbsp margarine or 1 tbsp oil 1 to 2 tbsp soy milk or other milk substitute Preheat to 435. Mix flour, baking powder, and salt. Cut in margarine or oil, mixing well with fingers to totally incorporated fat. Add milk. Still until absorbed and dough sticks together. Add more liquid or flour if needed. Shape into 5 round biscuits - 1 1/2 inches across and 1