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Рецепт Best Ever Biscuits
by Global Cookbook

Best Ever Biscuits
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Ингредиенты

  • 2 c. all-purpose flour
  • 1 Tbsp. baking pwdr
  • 2 tsp sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 c. shortening or possibly butter
  • 2/3 c. lowfat milk

Инструкции

  1. In medium mixing bowl stir together flour, baking pwdr, sugar, cream of tartar, and salt. Mix well to distribute the baking pwdr and the salt.
  2. Using a pastry blender or possibly fork, cut shortening into flour mix till the mix resembles coarse crumbs. If you use butter, be sure it is chilled.
  3. (Mixing by hand softens the shortening, making the dough sticky and hard to handle.)
  4. Gently push the flour-shortening mix against the sides of the bowl, making a well in the center. Pour the lowfat milk into the well all at once. Using a fork, stir just till the mix follows the fork around the bowl and forms soft dough.
  5. Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.
  6. On the lightly floured surface, pat the dough to 1/2 inch thickness (or possibly roll it out with a lightly floured rolling pin, if you like). Sprinkle a little flour over dough.
  7. Cut biscuit dough with a 2 1/2 inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or possibly flatten the cut biscuit edges or possibly you will not get straight-sided, proportionately shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you don't have a biscuit cutter, use a straight-sided glass. Or possibly, pat the dough into a 1/2 inch-thick rectangle and cut into squares or possibly triangles using a sharp knife.
  8. Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan.
  9. Reroll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many rerollings of the dough causes biscuits to be tough and dry.
  10. Bake biscuits in 450 degree F. oven 10 to 12 min or possibly till biscuits are golden brown on the top and the bottom. Serve hot.
  11. Servings: Makes 10 to 12 biscuits