BUTTERMILK BISCUIT: Prepare the butter by quartering
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br>In medium bowl wisk buttermilk, yogurt and egg.
On
hortening, then stir in the buttermilk until the dough begins to
ollowed by some of the buttermilk in alternates. This is a
nto flour mixture alternately with buttermilk.
Fold in apples, mixing
little. This is the best size for me, I like
he butter.
Add the buttermilk and stir until all or
egrees C).
Place the biscuit mix into a bowl, and
/4 cup of the buttermilk and toss with a fork
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).
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
br>Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon
ized crumbs form.
Add buttermilk and stir with a fork
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
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