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Grabbed this off of allrecipes.com, adapted for those of us who don't tend to buy buttermilk. I used them as the base for serving crockpot chicken with white wine and mushrooms and they worked out great. they had a nice toasty shell on the outside and were soft and fluffy on the inside.


makes 12 small biscuits

2 1/2 cups all-purpose flour
2 tbsp baking powder
1 1/2 tsp white sugar
1/2 tsp salt
1/4 cup and 1 tbsp vegetable oil (I used canola oil, that was fine)

2 tsp lemon juice
just under 2/3 cup milk (I used fat free half and half, which worked fine)

Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture. (This mixture can also be made in bigger batches and stored in an airtight container in a cool, dry place for up to three months.)

Preheat oven to 450 degrees F (230 degrees C). Add lemon juice to a measuring cup and fill the rest of the way up to 2/3 cup with milk. Let stand for 5 minutes. Lightly grease two baking sheets, or line the sheets with parchment paper. Combine 2 1/2 cups biscuit mix, lemon-milk mixture, and a pinch of salt (optional). Stir together to form a soft dough. Turn dough out onto a lightly floured surface and knead briefly, about 10 times. Cut dough into 12 equal pieces and place on prepared baking sheets. Brush tops of biscuits with milk or egg wash, if desired. Bake 8 to 10 minutes or until light brown.

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