brought up to date

1 files changed, 1 insertions, 7 deletions

diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt
index 8c7cb5b..339ef3c 100644
--- a/recipes/buttermilk-biscuits.txt
+++ b/recipes/buttermilk-biscuits.txt
@@ -4,13 +4,7 @@
 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 butter 
-2 large egg so
-
-## Instructions
-Preheat oven to 450° F.
-In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.
-Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
+8 tablespoons lard or unsalted in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
 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.
 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.
 Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.