Post by Loupy on Mar 25, 2018 23:42:13 GMT -7
Best-Ever Buttermilk Biscuits
From: www.goodhousekeeping.com/food-recipes/a37457/best-ever-buttermilk-biscuits-recipe/
Flaky and crispy and fluffy and perfect.
Prep time: 10 min
Total time: 25 min
Makes: 14
Ingredients:
4 cups all-purpose flour
5 tsp. baking powder
1 tbsp. sugar
1 tsp. baking soda
3/4 tsp. salt
1/2 cup trans-fat free shortening, cut up and cold
1 1/2 cup low-fat buttermilk
3 tbsp. butter, melted
Directions:
Preheat oven to 450°F.
Line large cookie sheet with parchment paper.
In food processor, pulse flour, baking powder, sugar, baking soda and salt until combined.
Add shortening; pulse just until coarse crumbs form.
Transfer flour mixture to large bowl.
Stir in buttermilk just until dough starts to come together.
Transfer dough to lightly floured surface; knead just until smooth, 6 to 8 times.
With floured rolling pin, roll dough to 1⁄2-inch thickness.
With floured 2 1⁄2-inch cutter, cut out biscuits without twisting cutter.
With wide spatula, transfer biscuits to prepared cookie sheet, spacing 1 inch apart.
Gently press scraps together.
Re-roll and cut once more.
Brush tops with melted butter.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
Nutritional Information:
Calories: 220
Total Fat: 9g
Sat Fat: 3g
Fiber: 1g
Sodium: 410mg
Carbs: 29g
Protein: 4g
From: www.goodhousekeeping.com/food-recipes/a37457/best-ever-buttermilk-biscuits-recipe/
Flaky and crispy and fluffy and perfect.
Prep time: 10 min
Total time: 25 min
Makes: 14
Ingredients:
4 cups all-purpose flour
5 tsp. baking powder
1 tbsp. sugar
1 tsp. baking soda
3/4 tsp. salt
1/2 cup trans-fat free shortening, cut up and cold
1 1/2 cup low-fat buttermilk
3 tbsp. butter, melted
Directions:
Preheat oven to 450°F.
Line large cookie sheet with parchment paper.
In food processor, pulse flour, baking powder, sugar, baking soda and salt until combined.
Add shortening; pulse just until coarse crumbs form.
Transfer flour mixture to large bowl.
Stir in buttermilk just until dough starts to come together.
Transfer dough to lightly floured surface; knead just until smooth, 6 to 8 times.
With floured rolling pin, roll dough to 1⁄2-inch thickness.
With floured 2 1⁄2-inch cutter, cut out biscuits without twisting cutter.
With wide spatula, transfer biscuits to prepared cookie sheet, spacing 1 inch apart.
Gently press scraps together.
Re-roll and cut once more.
Brush tops with melted butter.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
Nutritional Information:
Calories: 220
Total Fat: 9g
Sat Fat: 3g
Fiber: 1g
Sodium: 410mg
Carbs: 29g
Protein: 4g
