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Sunday, February 09, 2014

Buttermilk Biscuits


Buttermilk biscuits make a nice change from Baking Powder Biscuits although the method for making them is exactly the same.  



Buttermilk Biscuits

Preheat oven to 450 degrees.
 
Stir together:
2 cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt

With pastry blender or  hands blend in finely:
6  tablespoons very cold  butter 

Add:
1 cup cold buttermilk or 1 cup milk + 1 tablespoon lemon juice or vinegar
   
Stir with a fork to make a soft dough.  Turn dough onto a lightly floured surface and knead gently 8 to 10 times.   Pat or gently roll to desired thickness (biscuits will double in height when baked).  Cut with floured biscuit  cutter or floured glass.  Place on unbaked cookie or biscuit pan and bake in hot oven 12-15 minutes until golden brown.  Makes about 12 biscuits.

Lightly stir the dry and wet ingredients together.  "Gentle" is the word.

 Gently knead the dough, just enough to bring it together.

Pat or gently roll the dough and cut with a floured biscuit cutter.

 Cut all the biscuits at one time.  Place them on ungreased pan.


 Bake the biscuits in a hot oven until golden brown.  
These are a few biscuits made from re-rolled scraps.


A biscuit should double in size during baking.  You should be able to see the layers of dough when baked.


Hot, flaky and delicious. 
Just waiting to be devoured!



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