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Biscuit Recipe Recipe

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This recipe for Biscuit Recipe, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristy Cox
Added: Wednesday, July 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Baking Powder Biscuit Recipe
1 cup sifted flour
1 1/2 tspp baking powder
1/2 tsp salt
2 tablespoons shortening
1/4 cup + 2 tablespoons milk

Buttermilk Biscuits
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp soda
2 tablespoons shortening
1/4 cup + 3 tablespoons Buttermilk

Directions:
Directions:
1. Sift flour, measure and sift again into a bowl along with salt and baking powder
2. Cut shortening into flour mixture with blender or two knives until it looks like corn meal
3. Make a well in the dry ingredients and shortening mixture and add milk all at once. Stir just until mixture rounds up into a ball and no dry ingredients remain
4. Turn dough onto a lightly floured board or pastry cloth
For ease in handling roll the ball 3 or 4 times
Knead it lightly about 20-25 times
6.Toll dough to 1/2 inch thickness
7. Bake in middle of the oven 12-15 minutes on an ungreased pan 450 degrees

Personal Notes:
Personal Notes:
Hints for making biscuits
1. Cut in shortening with a pastry blender or two knives until mixture looks like corn meal so that the shortening particles will be thoroughly mixed
out the mixture for flakiness and tenderness
2. Make sure you have the correct portion of milk to flour Too much makes the dough soggy
3. Undermixing.... in a coarse texture with large air holes.
4. Too much mixing or handling in any step of the biscuit making will result in a tough heavy and low volume biscuit
5. Knead dough gently
Because dough becomes too stiff to stir, kneading is necessary to combine the ingredients thoroughly
Kneading adds to the lightness and flakiness of the biscuit
6. Flour biscuit cutter before each cutting by dipping into the flour and tapping against the edge of the bowl
For even sides cut straight down.
7. Do not get too much flour on the cutting board, rolling pin or cutter

 

 

 

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