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Recipe: Angel Buttermilk Biscuits
Similar Categories: Angel, Buttermilk, Biscuits
4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups butter milk or sour milk*
Recipe
Method:
Before measuring flour, stir flour with a spoon to lighten. Carefully
spoon flour into measuring cup to prevent packing.
Combine flour, sugar, baking powder, salt, and soda. Stir. Add three-
fourths the butter and cut into flour mixture until it resembles
coarse cornmeal. ("Cutting in" may be accomplished using a pastry
blender, scissor action with two knives, or by using a fork.) Cut
remaining 1/4 butter in leaving distinguishable small lumps of
butter. Make a well in center of mix. Add milk all at once and stir
just until mixed. Do not over mix. Press dough into a ball, gently
knead 2-3 times, flatten with hands on a slightly floured surface to
an even 1/2 inch thickness. Cut into biscuits using floured biscuit
cutter, cookie cutter, glass or other round object. Place biscuits on
un-greased cookie sheet and bake at 400 degrees for 15 minutes or
until lightly browned. Serve with fresh jams, or honey, and butter.
To replace buttermilk with sour milk, add 2 tablespoons lemon juice
to fresh milk (do not use milk that has soured from age or spoilage).
Variations:
Cheese Biscuits - stir 1 cup sharp grated cheese into the mix, just
before adding milk.
Herb Biscuits - add 1 to 3 teaspoons herbs to flour (such as rubbed
sage, thyme, celery seed, etc.)
Rye Biscuits - replace 2 cups of flour with rye flour and add 1
tablespoon caraway seeds to flour mix.
Notes:
Recipe makes approximately 12 biscuits.
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups butter milk or sour milk*
Recipe
Method:
Before measuring flour, stir flour with a spoon to lighten. Carefully
spoon flour into measuring cup to prevent packing.
Combine flour, sugar, baking powder, salt, and soda. Stir. Add three-
fourths the butter and cut into flour mixture until it resembles
coarse cornmeal. ("Cutting in" may be accomplished using a pastry
blender, scissor action with two knives, or by using a fork.) Cut
remaining 1/4 butter in leaving distinguishable small lumps of
butter. Make a well in center of mix. Add milk all at once and stir
just until mixed. Do not over mix. Press dough into a ball, gently
knead 2-3 times, flatten with hands on a slightly floured surface to
an even 1/2 inch thickness. Cut into biscuits using floured biscuit
cutter, cookie cutter, glass or other round object. Place biscuits on
un-greased cookie sheet and bake at 400 degrees for 15 minutes or
until lightly browned. Serve with fresh jams, or honey, and butter.
To replace buttermilk with sour milk, add 2 tablespoons lemon juice
to fresh milk (do not use milk that has soured from age or spoilage).
Variations:
Cheese Biscuits - stir 1 cup sharp grated cheese into the mix, just
before adding milk.
Herb Biscuits - add 1 to 3 teaspoons herbs to flour (such as rubbed
sage, thyme, celery seed, etc.)
Rye Biscuits - replace 2 cups of flour with rye flour and add 1
tablespoon caraway seeds to flour mix.
Notes:
Recipe makes approximately 12 biscuits.
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