1 line
2.7 KiB
HTML
1 line
2.7 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Southern Buttermilk Biscuits</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4½ cups</td><td>all-purpose flour (Lily brand)</td></tr><tr><td>2 tsp</td><td>cream of tartar</td></tr><tr><td>2 tsp</td><td>baking soda</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>½ cup</td><td>butter (cold, diced)</td></tr><tr><td>9 tbsp</td><td>butter (softened)</td></tr><tr><td>3 tbsp</td><td>butter (melted)</td></tr><tr><td>2 cups</td><td>buttermilk</td></tr></table><h2>For making gluten free:</h2><table><tr><td>omit</td><td>all-purpose flour</td></tr><tr><td>4½ cups</td><td><a href="../gluten-free-flour">gluten-free flour</a></td></tr><tr><td>1 tbsp</td><td>psyllium husk</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 450°F (500°F for convection).</td><td>10 min</td></tr><tr><td>2</td><td>Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.</td><td>2 min</td></tr><tr><td>3</td><td>Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process.</td><td>2 min<br>(20 min)</td></tr><tr><td>4</td><td>Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).</td><td>2 min</td></tr><tr><td>5</td><td>Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.</td><td>3 min</td></tr><tr><td>6</td><td>Roll or pat out into a 14×10" rectangle.</td><td>1 min</td></tr><tr><td>7</td><td>With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface furthest from you.</td><td>1 min</td></tr><tr><td>8</td><td>Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.</td><td>1 min</td></tr><tr><td>9</td><td>Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.</td><td>2 min</td></tr><tr><td>10</td><td>Pat the dough out into a 1" thick rectangle.</td><td>1 min</td></tr><tr><td>11</td><td>Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.</td><td>1 min</td></tr><tr><td>12</td><td>Place in the oven and bake until the tops are golden brown and firm.</td><td>10-12 min</td></tr></table></section></body></html> |