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Thread: Easy Biscuits from scratch
01-23-2009, 01:42 PM #1
Easy Biscuits from scratchEasy Biscuits from scratch
Recipe DescriptionEasy yummy biscuits from scratch. Recipe orig. seen on Recipezaar http://www.recipezaar.com/Biscuits-77417Preparation Steps:
Be sure to give the gal a positive review if you love 'em like I do.Preheat oven to 425 FLevel of Difficulty:
Mix first 4 ingredients together in a bowl.EasyTime Needed:10 min. prep. 15 min bakeIngredients:2 cups all-purpose flourServes:
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or margarine, cold
3/4 cup milk, cold6-9 large biscuitsDirections:Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
Stir until it forms a ball.
Add a bit more milk if necessary to make a soft dough.
Roll or pat to 1/2-1 inch thick.
Cut into circles with a biscuit cutter or a floured glass.
Arrange on a greased baking sheet.
Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
Last edited by guest002; 01-23-2009 at 01:43 PM.
01-23-2009, 02:26 PM #2
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Cut biscuits with a pizza cutter into squares, rather than rounds. When you cut rounds, you'll have leftover dough that you re-work and re-cut. These are called second-cuts. Second cuts tend to be tough because you over-work the gluten in the dough. To avoid this and save time and effort, cut all the dough with a pizza cutter ONCE.
01-23-2009, 02:39 PM #3
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01-24-2009, 08:43 AM #4
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These are awesome! I melted a little bacon grease on my baking sheet and got the sheet nice and hot and then put the biscuits on. It almost kind of fried the bottom a little bit. Man were they good, they rose perfectly, and held up to gravy in the end. I used buttermilk and half butter half shortening. I have this really good expeller pressed non hydrogenated shortening that I use. I changed it up a bit but they are good as is to.
01-24-2009, 02:20 PM #5
I use my food processor to get a good crumbly mixture of the dry ingredients; then blend liquids by hand. This doesn't hurt the texture of the finished biscuit.
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