My girls LOVE biscuits! Well, Rick loves them too. Personally, I don't like the biscuits from a can. Bisquick has always been my preference. Rick's grandma used to make buttermilk biscuits. To Rick, if a biscuit doesn't have buttermilk in it, it's not a real biscuit.
I found this buttermilk biscuit recipe on Recipezaar. The great thing about this recipe is that you can freeze them and take out as many as you like and bake them when you want them!
Buttermilk Freezer Biscuits
3 cups all-purpose flour
1 T baking powder
1 T sugar
1 t baking soda
1/2 t salt
2/3 c shortening (I used Butter Flavor Crisco)
1 c buttermilk
Combine dry ingredients in a large bowl. Cut in shortening with a pastry blender or two knives or until mixture resembles fine crumbs. Stir buttermilk into flour mixture until it forms a soft dough and leaves the sides of the bowl.
Turn out dough onto well-floured surface. Knead 10 times. Roll into an 8-inch square. Cut dough into 16 squares. (I used a round biscuit cutter.) Place squares on baking sheet that's lined with plastic wrap. Freeze about 3 hours or until firm. Remove biscuits and place in an airtight freezer container.
When ready to prepare, preheat oven to 400 degrees. Place frozen biscuits 1 1/2 inches apart on an ungreased baking sheet. Bake 15-20 minutes or until golden brown. Serve warm.
To bake immediately instead of freezing, preheat oven to 450 degrees. Bake 10-12 minutes or until golden brown.
Perfectly Acceptable Substitutions:
I made a double batch, replacing half of the all-purpose flour with whole wheat flour. I also added 4 teaspoons of gluten. The results were great! They were light and fluffy. Everyone loved them!
Also, if you don't have buttermilk, you can sour milk by putting 1 T lemon juice in a 1 cup measuring cup and adding milk to make 1 cup. Let it sit for about 5 minutes before using.
I found this buttermilk biscuit recipe on Recipezaar. The great thing about this recipe is that you can freeze them and take out as many as you like and bake them when you want them!
Buttermilk Freezer Biscuits
3 cups all-purpose flour
1 T baking powder
1 T sugar
1 t baking soda
1/2 t salt
2/3 c shortening (I used Butter Flavor Crisco)
1 c buttermilk
Combine dry ingredients in a large bowl. Cut in shortening with a pastry blender or two knives or until mixture resembles fine crumbs. Stir buttermilk into flour mixture until it forms a soft dough and leaves the sides of the bowl.
Turn out dough onto well-floured surface. Knead 10 times. Roll into an 8-inch square. Cut dough into 16 squares. (I used a round biscuit cutter.) Place squares on baking sheet that's lined with plastic wrap. Freeze about 3 hours or until firm. Remove biscuits and place in an airtight freezer container.
When ready to prepare, preheat oven to 400 degrees. Place frozen biscuits 1 1/2 inches apart on an ungreased baking sheet. Bake 15-20 minutes or until golden brown. Serve warm.
To bake immediately instead of freezing, preheat oven to 450 degrees. Bake 10-12 minutes or until golden brown.
Perfectly Acceptable Substitutions:
I made a double batch, replacing half of the all-purpose flour with whole wheat flour. I also added 4 teaspoons of gluten. The results were great! They were light and fluffy. Everyone loved them!
Also, if you don't have buttermilk, you can sour milk by putting 1 T lemon juice in a 1 cup measuring cup and adding milk to make 1 cup. Let it sit for about 5 minutes before using.
2 comments:
these look so yummy...thanks for the recipe.
~simply stork~
That only thing take needs to happen.Is to make some Cat Head
bisciuts.Your Loving Hubby.
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