Post by Loupy on Feb 23, 2014 15:41:10 GMT -7
Buttermilk Biscuits (Unsoaked Version)
From: Jill @ www.theprairiehomestead.com/
Ingredients
1 c. flour
3 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1 Tablespoon Sucanat or other unrefined sweetener
1/4 cup cold butter or lard
1 cup buttermilk, soured raw milk, or whey (You may need slightly more or less, depending on the flour)
Instructions
Mix flour, baking powder, salt, and sucanat into large bowl
Cut in the cold butter until you have pea-sized butter chunks (Or, try grating frozen butter with a cheese grater and adding the shreds to the flour)
Add just enough buttermilk (or whey or soured milk) to make a heavy, wet dough
"Knead" the dough lightly 6-8 times until it sticks together
Pat dough out on a well-floured surface to approximately one inch thick
Use a floured glass or mason jar ring to cut into circles
Place on an ungreased baking stone or cookie sheet
I like to leave the edges slightly touching to make a softer biscuit--but for crunchier biscuits, spread them out a bit more
Bake in preheated 425 degree oven approximately 10 minutes, and cool on a wire rack.
From: Jill @ www.theprairiehomestead.com/
Ingredients
1 c. flour
3 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1 Tablespoon Sucanat or other unrefined sweetener
1/4 cup cold butter or lard
1 cup buttermilk, soured raw milk, or whey (You may need slightly more or less, depending on the flour)
Instructions
Mix flour, baking powder, salt, and sucanat into large bowl
Cut in the cold butter until you have pea-sized butter chunks (Or, try grating frozen butter with a cheese grater and adding the shreds to the flour)
Add just enough buttermilk (or whey or soured milk) to make a heavy, wet dough
"Knead" the dough lightly 6-8 times until it sticks together
Pat dough out on a well-floured surface to approximately one inch thick
Use a floured glass or mason jar ring to cut into circles
Place on an ungreased baking stone or cookie sheet
I like to leave the edges slightly touching to make a softer biscuit--but for crunchier biscuits, spread them out a bit more
Bake in preheated 425 degree oven approximately 10 minutes, and cool on a wire rack.
