How to Make Buttermilk Biscuits2013-04-24
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- Yield : 8 to 12 biscuits
- Servings : 8 to 12
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
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- 2 cups sifted flour
- 3 teaspoons baking powder
- 3/4 teaspoons salt
- 1 teaspoon sugar (optional)
- 4 or 5 tablespoons cold butter and lard or cold butter and vegetable shortening, mixed
- 1 egg beaten (optional)
- 2/3 cup (or a bit less) milk or buttermilk
Tips and Variations:
- The egg is optional but adds a nice rich flavor. If using an egg you will need a bit less milk, which is why the recipe says “about” 2/3 cup milk.
- The mix of butter and shortening or lard you use depends on how rich a biscuit you want. More butter creates a richer biscuit, but adding in some shortening or lard creates a more tender biscuit.
- who should pay for university education essay Cheese Biscuits: add 2/3 cup of grated cheddar cheese to the dry ingredients after they are sifted (or try another favorite of yours like Monterey Jack).
- homework help vocab lever f Herbed Biscuits: Add 3 tablespoons of your favorite herbs to the mixed dry ingredients. Fresh dill or parsley work well or add 1 tablespoon of dried rosemary or other dried herb.
- essay writing service wikipedia Raisin or Currant Biscuits: Soak 4 tablespoons of raisins or currants in warm water for 5 minutes then add them to the sifted dry ingredients (without the soaking water). Top with a mixture of sugar and cinnamon before baking if you want.
- homeworkanytimehelp com Sour Cream Biscuits: Replace the milk and egg in the recipe with 1 cup of sour cream.
- free accounting homework help Orange Biscuits: Omit the egg. Replace 1/2 the milk with orange juice. Add the grated rind of 1 orange to the sifted dry ingredients. Include the sugar in the dry ingredients.
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