dianncy1964
Well-known member
While I was at the Dr.'s office, I read the Feb. issue of Better Homes and came across this recipe with home made baking powder.
Ingredients
* 5 cups sifted unbleached all-purpose flour (measured after sifting)
* 1 Tbsp. plus 1 1/2 tsp. Homemade Baking Powder (recipe follows)
* 1 Tbsp. kosher salt
* 1/2 cup plus 2 Tbsp. packed lard or butter, chilled
* 2 cups chilled buttermilk
* 3 Tbsp. unsalted butter, melted
Directions
1. Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.
2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)
3. Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness.
4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet.
5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
6. Homemade Baking Powder: Sift together three times the following: 1/4 cup cream of tartar and 2 tablespoons baking soda. Store in a clean, dry, tight-sealing jar at room temperature, away from direct sunlight, up to 4 weeks. Use in any recipe calling for purchased baking powder.
Technique:
Let Steam Escape: After dough is rolled out, and biscuits are cut out, LET STEAM ESCAPE by pricking biscuit dough with fork before baking, allows steam to be released during baking and helps the biscuits rise more evenly
http://www.bhg.com/recipe/quickbreads/classic-buttermilk-biscuits/
http://images.meredith.com/bhg/images/recipe/l_R125843.jpg
Ingredients
* 5 cups sifted unbleached all-purpose flour (measured after sifting)
* 1 Tbsp. plus 1 1/2 tsp. Homemade Baking Powder (recipe follows)
* 1 Tbsp. kosher salt
* 1/2 cup plus 2 Tbsp. packed lard or butter, chilled
* 2 cups chilled buttermilk
* 3 Tbsp. unsalted butter, melted
Directions
1. Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.
2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)
3. Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness.
4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet.
5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
6. Homemade Baking Powder: Sift together three times the following: 1/4 cup cream of tartar and 2 tablespoons baking soda. Store in a clean, dry, tight-sealing jar at room temperature, away from direct sunlight, up to 4 weeks. Use in any recipe calling for purchased baking powder.
Technique:
Let Steam Escape: After dough is rolled out, and biscuits are cut out, LET STEAM ESCAPE by pricking biscuit dough with fork before baking, allows steam to be released during baking and helps the biscuits rise more evenly
http://www.bhg.com/recipe/quickbreads/classic-buttermilk-biscuits/
http://images.meredith.com/bhg/images/recipe/l_R125843.jpg