diff options
| author | luxagraf <sng@luxagraf.net> | 2025-03-12 07:29:45 -0500 |
|---|---|---|
| committer | luxagraf <sng@luxagraf.net> | 2025-03-12 07:29:45 -0500 |
| commit | 1aeee7dc797c5c0886a3e7ff6dd399c25c0f58cf (patch) | |
| tree | 19a637d82600b05ace5c88b7043e9aae364f5896 /recipes/buttermilk-biscuits.txt | |
| parent | bbdbff3011e902f5f07cab9794d85db9ae12b1e9 (diff) | |
added salmon cakes and updated biscuits recipe
Diffstat (limited to 'recipes/buttermilk-biscuits.txt')
| -rw-r--r-- | recipes/buttermilk-biscuits.txt | 11 |
1 files changed, 5 insertions, 6 deletions
diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt index 07a9f71..0455d7c 100644 --- a/recipes/buttermilk-biscuits.txt +++ b/recipes/buttermilk-biscuits.txt @@ -2,18 +2,17 @@ 3 cups gluten-free all-purpose flour 3/4 t xanthan gum -1.5 T baking powder +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 +1 egg 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. +Cut in butter (or shortening for dairy-free) into the flour 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 in the buttermilk and the whisked egg and stir until a soft dough forms. 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. - -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. +Add one tablespoon of flour to a large piece of parchment paper. 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. 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. |