Thursday, December 24, 2009

Looking for a good homemade biscuit recipe?

I'd like to make some biscuits. I do not have buttermilk though.





Thanks!Looking for a good homemade biscuit recipe?
2 cups flour


3 tsp baking powder


1 tsp salt


4 tbsp shortning


3/4 cup milk





you want to take the first 4 ingredients and cut the shortning into the flour mixture till it resembles course crumbs. then you add the milk stiring with a fork untill incorperated





then on a floured surface you roll it out and cut into rounds. I like to brush them down with melted butter before I bake them.





bake at 400 for 10-15 minLooking for a good homemade biscuit recipe?
Southern Biscuit Muffins





makes 12





2 1/2 cups all-purpose flour


3 tablespoons sugar


1 1/2 tablespoons baking powder


3/4 cup cold butter or margarine


1 cup cold milk








Preheat oven to 400 degrees.


Grease one 12-cup muffin pan (2%26amp;1/2-inch size).


In large bowl combine flour, sugar and baking powder.


Cut butter into thin slices and add to dry mixture.


Using a pastry cutter or low speed of your mixer, combine the butter with the dry mixture until it resembles coarse crumbs.


Stir in milk, with a spoon or fork.


Stirring only until flour mixture is moistened.


Batter will be thick and lumpy.


Spoon into muffin cups, dividing evenly between all 12 cups.


Bake for 20 minutes or until tops are golden brown.


When done, remove from muffin pan immediately.
2 c. sifted all-purpose flour


3 tsp. baking powder


1 tsp. salt


1/3 c. shortening


About 3/4 c. milk





Sift before measuring.


1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.





2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.





3. Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.





4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.





5. Gently roll out dough, from center, to 3/4 inch thickness.





6. With floured 2 1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.





7. Place on ungreased cookie sheet; bake 12 to 15 minutes.





Makes 8 (2 1/2 inch) biscuits.





Note: To prepare ahead: Make biscuits through first part of Step 7; refrigerate up to 3 hours. Let warm 15 minutes to room temperature, while preheating oven; bake as directed. Serve at once.








DROP BISCUITS:





Make Baking Powder Biscuits, increasing milk to 1 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.


Makes 20.








CHEESE BISCUITS:





Adding 3/4 cup grated sharp Cheddar cheese to sifted dry ingredients, make Baking Powder Biscuits.
Look no further then the Bisquick box. It makes excellent biscuits and dumpling to.

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