steve2-in-la
Well-known member
Cheeez, it's a European style butter that tastes real . . . buttery. Check out the link:
http://www.kellerscreamery.com/our-brands/plugra/
http://www.kellerscreamery.com/our-brands/plugra/
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Any good picnic ideas to try for this coming weekend?!
- Thread starter dawnnys
- Start date
steve2-in-la
Well-known member
I was unhappy with this recipe. Biscuits tasted. . . flat. I'm moving on to something different .
Honey Angel Biscuits
1 PACKAGE ACTIVE DRY YEAST
2 Tbsp WARM WATER (105 to 155° F)
5 cups ALL-PURPOSE FLOUR
1 Tbsp BAKING POWDER
1 tsp BAKING SODA
1 tsp SALT
1 cup SHORTENING
2 cups BUTTERMILK
3 Tbsp HONEY
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Combine yeast mixture, buttermilk, and honey, and add to dry ingredients stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 1 minute. Roll dough to ½” thickness. Cut with a 2” round cutter, and place on ungreased baking sheets. Bake at 400° F for 10 minutes or until golden.
You can store unbaked dough in the refrigerator in an airtight container up to 1 week. Yield 4 dozen.
Honey Angel Biscuits
1 PACKAGE ACTIVE DRY YEAST
2 Tbsp WARM WATER (105 to 155° F)
5 cups ALL-PURPOSE FLOUR
1 Tbsp BAKING POWDER
1 tsp BAKING SODA
1 tsp SALT
1 cup SHORTENING
2 cups BUTTERMILK
3 Tbsp HONEY
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Combine yeast mixture, buttermilk, and honey, and add to dry ingredients stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 1 minute. Roll dough to ½” thickness. Cut with a 2” round cutter, and place on ungreased baking sheets. Bake at 400° F for 10 minutes or until golden.
You can store unbaked dough in the refrigerator in an airtight container up to 1 week. Yield 4 dozen.
Hey Steve. Give these biscuits a whirl. Once I made them, I quit looking
they're big on flavor and best enjoyed shortly after they come out of the oven...which explains why I can nearly polish of a pan myself! I've got a long history with these biscuits and let's just say, friends of mine insist I make only these. smileys/smile.gif
Blue Ribbon Buttermilk Biscuits – From Krista Fay & Blue Ribbon Cooking Class
Makes 12 Biscuits
Nonstick Cooking Spray
Dough
2 Cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
5 tablespoons unsalted cold butter, cut into small
cubes
1 ½ cups buttermilk cold, preferably low fat
To form Biscuits
1 cup unbleached all-purpose flour (5 ounces),
distributed in rimmed baking sheet
2 tablespoons SALTED butter, melted
Adjust oven rack to middle position and heat oven to 500 degrees. Spray a 9” round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of ¼ cup dry measure with nonstick cooking spray.
For the dough: In a food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1 second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated.
To form and bake biscuits: Using ¼ cup dry measure and working quickly, scoop level amount of dough; drop from measure cup into flour on baking sheet (if dough sticks, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust hands, gently pick up each piece of dough and coat with flour; gently shape dough into ball, shake off excess flour and place in prepared cake pan. Repeat with remaining dough. Brush rounds with hot melted butter, taking care not to flatten them.
Bake 5 minutes at 500 degrees, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert onto serving plate.
they're big on flavor and best enjoyed shortly after they come out of the oven...which explains why I can nearly polish of a pan myself! I've got a long history with these biscuits and let's just say, friends of mine insist I make only these. smileys/smile.gif
Blue Ribbon Buttermilk Biscuits – From Krista Fay & Blue Ribbon Cooking Class
Makes 12 Biscuits
Nonstick Cooking Spray
Dough
2 Cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
5 tablespoons unsalted cold butter, cut into small
cubes
1 ½ cups buttermilk cold, preferably low fat
To form Biscuits
1 cup unbleached all-purpose flour (5 ounces),
distributed in rimmed baking sheet
2 tablespoons SALTED butter, melted
Adjust oven rack to middle position and heat oven to 500 degrees. Spray a 9” round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of ¼ cup dry measure with nonstick cooking spray.
For the dough: In a food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1 second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated.
To form and bake biscuits: Using ¼ cup dry measure and working quickly, scoop level amount of dough; drop from measure cup into flour on baking sheet (if dough sticks, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust hands, gently pick up each piece of dough and coat with flour; gently shape dough into ball, shake off excess flour and place in prepared cake pan. Repeat with remaining dough. Brush rounds with hot melted butter, taking care not to flatten them.
Bake 5 minutes at 500 degrees, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert onto serving plate.
orchid, this basting sauce was wonderful, but it burned too easily on the grill. my notes:
I will use this sauce again, but not as a marinade. I will just reduce it and use it as a basting sauce. It made such a nice glaze. It would be good on salmon and chicken parts baked in the oven and pork tenderloin.
I will use this sauce again, but not as a marinade. I will just reduce it and use it as a basting sauce. It made such a nice glaze. It would be good on salmon and chicken parts baked in the oven and pork tenderloin.