Sunday, November 27, 2005

Buttermilk Buscuits

Posted by 茶 at 5:06 PM

前排好想食buttermilk buscuit(我諗我受o左"大力水手雞"嘅影響)﹐所以東找西找recipes。 係兩個星期內整左3次﹐試左兩個唔同嘅recipe。 呢兩個recipe最大分別係一個用butter﹐ 另一個用shortening。 佢地嘅外貌就無乜分別﹐不過用牛油o個個味道比較香。 圖中o個幾個buscuit係用牛油整嘅。 我諗我短時間內都唔會再整buscuit住﹐ 因為實在食得太多啦﹗

Comment內附食譜
Labels:

2 comments:

茶 said...

Buttermilk Biscuits #1

2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cold
1/2 cup buttermilk
1/4 cup milk
melted butter, to brush on top

1) Preheat oven to 400 degrees.
2) Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3) Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
4) Add buttermilk and milk and stir with a spoon until dough forms.
5) Roll out to 1/2-inch thick on a floured surface.
6) Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet.
7) Bake for 22 to 24 minutes or until tops begin to turn light brown.
8) Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.

make 10 biscuits

食譜來源 : http://www.recipezaar.com/41065

6:47 PM, November 27, 2005
茶 said...

Buttermilk Biscuits #2

RECIPE INGREDIENTS

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled
3/4 cup buttermilk, chilled

RECIPE METHOD

In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal.

Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.

Preheat an oven to 450 degrees.

Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch (12 mm) thick. Using a round biscuit cutter 2 or 2 1/2 inches (5 or 6 cm) in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place the dough rounds about 1 1/2 inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not reroll any additional scraps.

Bake until evenly browned, 10-12 minutes. Serve hot from the oven.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

食譜來源 : http://www.cooking.com/recipes/static/recipe106.htm

6:51 PM, November 27, 2005

Post a Comment

Subscribe to: Post Comments (Atom)