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Diffstat (limited to 'recipes/buttermilk-biscuits.txt')
| -rw-r--r-- | recipes/buttermilk-biscuits.txt | 8 |
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. |