• 5/14 Nat Biscuit Day - 2

    From Dave Drum@1:229/452 to All on Fri May 13 06:29:23 2022
    May 14 - National Buttermilk Biscuit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttermilk Biscuits, Revised
    Categories: Breads
    Yield: 30 Biscuits

    4 c Flour
    2 tb Baking powder
    1 ts Baking soda
    1 ts Salt
    2 ts Sugar
    2/3 c Butter; softened
    1 1/2 c Buttermilk; see note
    1/4 c Butter; melted

    Sift flour with baking powder, soda, salt, and sugar. Cut
    in 2/3 cup of butter until mixture resembles coarse meal.
    Add buttermilk, stirring until dry ingredients are
    moistened.

    [NOTE regarding buttermilk: If you are using commercial,
    cultured buttermilk, use the ingredients as specified.
    Commercial buttermilk is a "sour milk" product and has
    enough acid to activate the baking soda. If you are using
    the buttermilk left over after you make your own sweet
    cream butter you MUST sour it first by adding a tablespoon
    of white or cider vinegar to the measured buttermilk and
    allowing it to stand for a few minutes. If you don't do
    this, the biscuits will not rise as well or as lightly
    because there will not be enough acid in the dough.]

    Turn dough out onto a lightly floured surface; knead
    lightly 4 or 5 times. [When you turn the dough out onto
    the board it will be slightly elastic and somewhat
    layered. Knead it simply and quickly by merely folding
    the dough in half and pressing it out with the hands.
    Keep your hands cool as you work with the dough and don't
    fold more than the number of times called for in the
    recipe. Overworking the biscuits will make them tough.]

    Roll dough to 1/2" thickness; cut with a 2 1/2" biscuit
    cutter. Place biscuits on a lightly greased baking sheet
    [or on a sheet lined with baking parchment (preferred)].
    Brush tops with the melted butter and bake at 450┬║F/230┬║C
    for 8 minutes or until golden brown.

    When cutting biscuits, never twist the cutter; that will
    seal the edges and prevent proper rising. If the cutter
    is not cutting all the way, consider a new cutter. [Use
    a sharp cutter, not a glass tumbler. The rounded edges
    of a tumbler also press the biscuit's edges closed and
    won't allow proper rising. No biscuit cutter? Try cookie
    cutters for interesting shapes. My daughter *loves*
    heart-shaped biscuits.]

    From "Traditions" by Houston A&M University Mother's
    Club.

    Shared by Wesley Pitts 11/7/93 [Revisions by Dave
    Sacerdote, 02/97, set off in brackets.]

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