just roughly).
Add enough buttermilk to mix to the consistency
eal when done.
Beat buttermilk and egg together and add
Mix flour, baking powder and sugar.
Melt margarine and beat in buttermilk until creamy.
Add to dry ingredients and mix well.
Press into greased baking sheet, pressing until it reaches all the edges and corners.
Bake at 180\u00b0C for 45 minutes.
Cut into fingers and spread out onto 2 baking trays.
Dry in a 100\u00b0C oven for 1 1/2-2 hours.
YUM!
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Mix buttermilk, sugar, salt and shortening. Crumble yeast into mixture. Stir well. Mix in 2 1/2 cups flour or enough to make a dough that handles easily. Turn out on floured surface and let rest 10 minutes. Knead well for 3 to 5 minutes. Shape into rolls. Roll in butter (melted). Put in pan and let rise 1 to 1 1/2 hours. Bake at 450\u00b0 for 15 minutes or until brown. Makes 15 rolls.
inches.
Bake the rusks about 2 inches apart on
tir in next 7 ingredients (buttermilk - butter).
Stir in flour
nd serve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook
eas.
Stir in the buttermilk and plop it onto a
Melt margarine and beat with buttermilk until creamy.
Mix dry ingredients well.
Mix buttermilk mixture with dry ingredients.
Adjust consistency of mixture with flour until it isn't sticky, but not dry.
Divide mixture between two 30cm x 20cm baking trays.
Bake at 180\u00b0C for 45 minutes.
Cut into fingers (we like them about 2,5cm x 10cm).
Place them on trays with space between them.
Bake at 100\u00b0C for 2-3 hours to dry them out.
Serve dipped in tea or coffee.
Yummy!
eat until well blended. Combine buttermilk with baking soda and stir
br>Beat the eggs and buttermilk and mix with the other
Cream margarine and sugar well.
Sift dry ingredients together and add to creamed mixture alternately with buttermilk.
On a lightly floured pastry board roll dough to 1/4-inch thickness. Cut 2-inch rounds.
Place on ungreased cookie sheet and bake at 400\u00b0 until brown.
Split each biscuit in half and place on baking sheet.
Bake at 200\u00b0 for about 5 minutes or until light brown. Makes 4 dozen.
Can be frozen.
Cream together sugar and butter.
Beat egg into mixture.
Add buttermilk or sour milk and pinch of salt with soda.
Add flour alternately with nuts.
Bake in slow oven.
Cool about 1 hour. Cut in 3/4 x 4-inch slices and dry thoroughly in slow oven.
microwave safe bowl. Combine buttermilk, eggs and butter. Beat with
arge, shallow pan/dish. Pour buttermilk over and turn chicken pieces
he solids.
Add sugar, buttermilk, and vanilla to the raspberry
Combine 1 cup of the buttermilk with 2 tablespoons of melted
utter. Stir in the sugar, buttermilk and egg. Do not over
BUTTERMILK BISCUIT: Prepare the butter by