Рецепт Quick and Easy Self-Rising Biscuits
Shhhh, don’t tell my husband I made biscuits. He’s the head biscuit maker in the family and they are so good. I keep trying my hand at it, so I can have them whenever I want them. Not that I need them but that’s another story. For the first batch, I used a 3 ½ -inch cutter, that’s a big biscuit. I think they were too big because they didn’t bake all the way through. The second time I followed the directions and used a 2-inch cutter and they cooked through and were very soft. And you know the softer the biscuit the more the butter sinks right in.
I chose to bake my quick and easy self-rising biscuits in a round pan. Hubby used to bake them on a cookie sheet and we all scrambled for the center ones. Now he uses a cast iron skillet. I baked them in a round cake pan.
Using only three ingredients and including prep time you could have a pan of biscuits ready to be slathered with butter and jam in about 20 minutes. This takes me back to learning to make them so I could have them whenever I want. There’s enough temptation with all the sweets I bake and lately, I haven’t been giving them all away. I’m sure you know where I’m going with this. #nomorefatladypants
The recipe is from King Arthur’s Flour and there was no need to tweak it. They’re perfect as is. Print Quick and Easy Self-Rising Biscuits Author: Sandra Lee Garth Recipe type: Breakfast Cuisine: American Prep time: Cook time: Total time: Serves: 12 There’s nothing like quick and easy self-rising biscuits slathered in butter and topped with jam. Ingredients 2 cups King Arthur’s Unbleached Self-Rising Flour ¼ cup cold butter (cut into pats) or shortening ⅔ to ¾ cup of cold milk or buttermilk Instructions Preheat the oven to 425°F. Place the flour in a bowl and using a pastry blender or your hands, work in the butter or shortening just until crumbs are the size of large peas. Add ⅔ cup of the milk or buttermilk and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. Roll or pat the dough into a 5" x 8½" rectangle about ½" to ¾" thick, this can be a pain in the hiney but it helps to give you the right yield. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. If you don’t want to re-roll or pat the scraps together, cut the rectangle into 12 small rectangular biscuits. Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits, arranging them so they barely touch for soft-sided biscuits. For higher-rising soft-side biscuits, place them in an 8" round pan. Bake for 10 to 14 minutes, or until they're a light golden brown. Remove them from the oven and serve hot. If there are any leftovers, wrap airtight, and store at room temperature for several days or freeze for longer storage. Wordpress Recipe Plugin by EasyRecipe 3.5.3251 Share this:ShareEmailTweetPrintLike this:Like Loading... Related