For baking the biscuits - I love to bake my biscuits in a large cast-iron skillet because the biscuits rise perfectly and brown beautifully on the bottom.You can also use a pastry cutter, fork, or shred the butter with a cheese grater. My preferred method is to use a food processor - it's the fastest and easiest method. For cutting the butter - When making these biscuits, there are many ways to cut the butter into the flour mixture.If you only have all-purpose flour on hand, you can use that instead but be sure to add one tablespoon of baking powder and half a teaspoon of salt to the two cups of flour in this recipe. All-purpose flour - This recipe uses self-rising flour because it contains baking powder which reacts with the buttermilk allowing the biscuits to rise.Serve warm with extra butter, jelly, or Country Cream Gravy on top. More detailed instructions can be found in the recipe card below. Here are the steps and process images for how to make this recipe. No other type of milk will work for this recipe. It reacts with the baking powder in the self-rising flour allowing the biscuits to rise.
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