Skip to main content

Biscuits

 Still just my notes 


Recipe 1 

Stir together 

• 1 1/2 cups all-purpose flour 

• 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note) 

• 1/4 teaspoon baking soda 

• 1/2 teaspoon salt 

cut in, until the mixture looks like coarse meal

• 1/4 cup cold lard or vegetable shortening, cut into pieces 

add

• 1/2 cup buttermilk 

until just moistened 

brush with 

• 1 tablespoon unsalted butter, melted 

bake at 450 for 12-14min






Recipe 2


combine with pastry blender until it looks like course corn meal 
1 1/4 cup SELF RISING flour
1 tbs shortening
add
1/2 cup buttermilk 
let sit for 20 min
turn out onto floured work surface
fold the dough over a few times

bake in 475 degree oven for 10 min or lightly browned 

General notes


• don’t overwork the dough
• cut straight down
• you might want to start with 500 degree oven and then reduce it 
  • You can freeze the uncooked biscuits 
  • If you use butter make it unsalted 

Comments

Post a Comment

Popular posts from this blog

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams  With tomatoes the way Eliza likes   or   BA's best with breadcrumbs Claire making BA's best   With radicchio and prosciutto Bucatini all'Amatriciana  BA  My recipe  With sausage and broccoli  Butter, Tomato, and Onion Sauce   With mushrooms and prosciutto (lorraine)   Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula    Pork meatball rice bowls serve with rice noodles  and  quick pickled carrots and  flavored fish sauce   Poke NY times tuna poke Arroz con Chorizo  Black Beans   Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie   XFF style no...
Read more

Arroz con Chorizo

3 tablespoons Annatto Oil (make by heating aneatto seeds in canola oil) 1 sweet onion, diced 1 cup mixed peppers 6 ounces sliced Spanish chorizo 1 tablespoon adobo seasoning 2 teaspoons cumin 2 tablespoons garlic, minced 2 cups long-grain rice 4 cups low-sodium chicken broth Cilantro for garnish  Directions In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve. 
Post a Comment
Read more

Lentil kale salad

Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils  Until al dente - check after 15 minutes  Make the flavored oil.  On low heat 0.5 cups olive oil add. 3 scallions, sliced  4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add  0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds  0.5 tsp. crushed red pepper flakes Assemble salad  1 head Tuscan kale, leaves stripped from stems  Massage kale with salt until wilted, 2-4 minutes.  dress kale with  flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add  warm lentils, above toss again and serve with lentils still warm This is a pretty l...
Post a Comment
Read more