6 c. flour
1/2 c. dry milk
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream tartar
2 c. shortening(I use butter flavored-I think it makes a huge difference)
1 1/2 c. water
IN a large bowl, mix dry ingredients until combined well. Cut in shortening until resembles large course crumbs. Using a fork, stir in water until just moistened. Preheat oven to 300 degrees. Turn dough on floured surface. Pat out to about 1-in. thickcut into 1 1/2 in. squares or with biscuit cutter. Place on cookie sheet and bake about 20 min. Makes about 5 dozen. to freeze, freeze on cookie sheet then put in ziploc, remove as needed and let thaw a few min. then cook as needed.
Showing posts with label breads - biscuits. Show all posts
Showing posts with label breads - biscuits. Show all posts
Friday, October 26, 2007
Biscuits-Julie Sessions
1/3 cup powdered milk
2 cups flour
3 tsp baking powder
1 tsp salt
Stir together then cut in ¼ cup shortening. Add 1 cup cold water and stir tuill slightly moistened. Turn out on lightly floured counter. Pat into a ball. Flatten to 1” thick and cut out with cutter (top of a cup or tuna can open on both ends). Bake at 450 for 10 min.
2 cups flour
3 tsp baking powder
1 tsp salt
Stir together then cut in ¼ cup shortening. Add 1 cup cold water and stir tuill slightly moistened. Turn out on lightly floured counter. Pat into a ball. Flatten to 1” thick and cut out with cutter (top of a cup or tuna can open on both ends). Bake at 450 for 10 min.
Cream Biscuits
These biscuits come together in a flash and require no special equipment.
Makes 8
2 cups all-purpose flour , plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes.
Makes 8
2 cups all-purpose flour , plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes.