Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photo: Making Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Making Biscuits Biography
Source:- Google.com.pk

Ingredients
6 tablespoons (3 ounces) unsalted butter
2 cups (10 ounces) unbleached all-purpose flour, plus a little more for dusting
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk plus a little more for brushing (see Recipe Note)

Equipment
Measuring cups or a kitchen scale
Food processor or mixing bowl
Measuring spoons
Chef's knife or bench scraper
Rolling pin
Baking sheet
Brush
Instructions

    Freeze the butter: Cut the butter into small chunks and place in the freezer. Preheat oven to 425°F. Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator.
    Blend the dry ingredients: Place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Cover and pulse 4 or 5 times to mix. Alternatively, whisk in a medium-sized mixing bowl.
    Add the butter: Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6 to 8 times or until the mixture is crumbly and the largest pieces of butter are no bigger than a pea. Alternatively, work the butter into the flour with a pastry cutter, a fork, or your finger tips.
    Add the buttermilk. Pour in the buttermilk, cover, and pulse 4 or 5 times or until the mixture just comes together. It should not be completely blended but look like gravel. Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.
    Shape the dough: Sprinkle your counter with a little flour and dump the contents of the food processor out on top. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut into 3 even sections and pile each section on top of the other. Using the heel of your hand, quickly and firmly press the sections together. Repeat once.
    Roll and cut the dough: Roll the dough into a thick rectangle, about 1/2" thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits.
    Bake: Place the biscuits on an ungreased baking sheet. Paint the top of the biscuits with a little buttermilk. Bake for 12 minutes or until puffed and golden-brown.
    Cool: Remove from oven and place on wire rack to cool. Serve fresh from the oven, if possible.

Recipe Notes

    You can replace 1/2 cup of the all-purpose flour with whole wheat flour.
    For a sweet dough to use for shortcake and other desserts, add 2 tablespoons of sugar to the dry ingredients.
    Out of buttermilk? Here's how to make quick substitute: How to Make Buttermilk from Plain Milk with Lemon Juice or Vinegar
    Rub the butter into the flour in a large bowl using the tips of your fingers.
    Add the vanilla extract, egg yolks and sugar and mix to a dough with your hands.
    Bring the dough together with your hands.
    If you have a food processor, you can tip in the flour, add the chopped butter and pulse until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and pulse again until it comes together in a dough.
    Roll the dough on a lightly floured surface, forming a sausage shape. Wrap the dough in clingfilm and chill for at least 1 hour.
    Preheat the oven to 180C/gas 4/fan 160˚C.Cut the dough into 5 mm thick slices, arrange them on greased baking sheets, spacing the biscuits so they have room to spread a little as they cook.
    Bake for 20 minutes or until the biscuits are just turning golden around the edges.
    Transfer to a wire rack to cool.
    Dust generously with icing sugar.
    The biscuits will keep fresh for up to one week stored in an airtight tin.

Making Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images