Buttermilk Biscuits II
I made biscuits again this morning using a different recipe. Getting
really close now; these tasted wonderful but were a little too tender. So next time I'll use regular Northern all purpose flour instead of White Lily, and I might stir it a little longer: 2 cups unbleached flour 2 tsp baking powder 1 tsp sugar 1/2 tsp baking soda scant 1/2 tsp salt 1 stick (8 Tbsp) cold salted butter 1 cup cold buttermilk Combine the dry ingredients. Shred the butter into the dry mixture using a box grater and mix it in until the clumps of butter strands are broken up and well-coated with flour. Add the cold buttermilk and stir with a rubber spatula until well combined. Drop by 1/4 cups onto baking parchment, about an inch apart (makes about 12.) Brush the tops with melted butter, and bake at 450°F until the tops are brown -- about 13 to 15 minutes. * * * I mixed these up the night before to take to church this morning, so instead of brushing butter on top, I just smoothed the tops with the back of a spoon, then put the pan out on the dashboard of my truck to freeze. This morning I baked them, still frozen, at 375 instead of 450 and it took almost 30 minutes. I also made them just a little too large, so there were only 11 of them. -Bob |
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