added new recipes

1 files changed, 8 insertions, 2 deletions

diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt
index 339ef3c..07a9f71 100644
--- a/recipes/buttermilk-biscuits.txt
+++ b/recipes/buttermilk-biscuits.txt
@@ -1,16 +1,22 @@
 ## Ingredients
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 3 cups gluten-free all-purpose flour
 3/4 t xanthan gum
 1.5 T baking powder
 2 t salt
 1.5 cup buttermilk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk
 8 tablespoons lard or unsalted in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
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 Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
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 Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
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 Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.
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 Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
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 With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. 
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 Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet.  You will have 12 biscuits to bake.
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 Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different. 
-I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
-The biscuits can be stored in an airtight container. They are best enjoyed warm.