BUTTERMILK BISCUIT: Prepare the butter by quartering
br>In medium bowl wisk buttermilk, yogurt and egg.
On
hortening, then stir in the buttermilk until the dough begins to
he butter.
Add the buttermilk and stir until all or
egrees C).
Place the biscuit mix into a bowl, and
Mix flour, baking powder, baking soda, and salt.
Cut in shortening.
Add buttermilk; mix well.
As told in recipe, look for a texture like \"velvet\". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface 1/2-inch thick and cut.
Bake at 450\u00b0F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
/4 cup of the buttermilk and toss with a fork
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Mix biscuit mix, sour cream and club soda.
Pat out on floured wax paper until dough is not sticky.
Cut out biscuits and place them on greased pan.
Brush half the melted margarine on top of biscuits before baking and the rest after baking.
Bake in preheated 400\u00b0 oven until brown.
he mixture and stir in buttermilk until a soft ball forms
ized crumbs form.
Add buttermilk and stir with a fork
Preheat oven to 400\u00b0F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.
In mixing bowl, sift dry ingredients together.
Cut shortening into flour mixture; gradually add buttermilk.
Turn onto floured surface and knead a few times.
Roll dough to 1/2 to 3/4-inch thickness.
Cut with biscuit cutter. Place with sides touching on cookie sheet and bake at 450\u00b0 for 12 to 15 minutes.
Yields 12 biscuits.
aper.
Pulse the flour, buttermilk powder, sugar, baking powder, salt
Mix together berries or fruit, water, Jell-O and sugar.
Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend.
Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
br>Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves
Add all dry ingredients together.
Dissolve yeast in warm water and add to buttermilk and oil.
Add milk mixture to flour mixture and stir.
Let set overnight in refrigerator.
Take out what is needed at a time.
Grease pan and put a little butter on top of biscuits and bake at 450\u00b0.
Dough will keep for 2 weeks in refrigerator.
ix baking soda into buttermilk.
Mix buttermilk mixture into flour mixture
Melt 1 tablespoon Crisco in cast-iron skillet at 500\u00b0 in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork.
Knead lightly.
Pat out in flour. Cut with cutter.
Put in frypan. Turn to coat.
Bake 10 minutes at 500\u00b0.
tir in buttermilk until just mixed.
Spoon the biscuit dough in