Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Basic Light and Fluffy Biscuits
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- #12517
This recipe keeps it simple for perfect buttermilk biscuits every time.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
4 tablespoons unsalted butter, cold
1 1/4 cup buttermilk, cold
directions
Preheat the oven to 425 degrees F.
Combine the flour, salt, baking powder, and baking soda in a bowl. Mix with a fork. Add the butter and cut into the flour mixture using a pastry blender or fork. Cut the mixture until it resembles coarse crumbs.
While mixing, slowly add the buttermilk until the dough starts to come together. The dough should be a little on the dry side.
Turn the dough out onto a floured work surface. Pat the dough to an even thickness. Do not overwork the dough.
Cut the dough into biscuits using a 2-inch biscuit cutter (or other cutter). Place the biscuits on an ungreased baking sheet. Place in the oven and bake at 425 degrees F for 20-25 minutes or until lightly golden brown.
Remove from the oven and let cool for 3-4 minutes before serving or let cool to room temperature and store in an airtight container.
nutrition data
181 calories, 6 grams fat, 26 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
Yes be sure your baking powder is fresh or use fresh self rising flour. The liquids must be warm, 135 o F. Gentleness is key, don't over work the dough.
I have the same problem as you. I have tried almost every recipe there is and mine stay the same size as I cut them. I even have tried making them 'thicker' but then I have a hard time getting them baked all the way thru w/o the tops getting too dark. If anyone out there has suggestions or knows why this happens please help us. I have refrigerated the dough and not refrigerated. Barely worked it at all to working it a lot. Made it in a bowl, made it in a food processor... HELP
May 5, 2009
These were GRREAT tasting but, as usual, I CAN'T GET THEM TO RISE! Every single bisuit I try to make either from scratch or even using bisquick come out FLAT! My kids are now calling my bisuits "Hockey pucks". I have up throwing them at the kids cause they DO eat them and like the taste but they resemble COOKIES!! I tried using less buttermilk, more Baking powder (It IS fresh Baking powder!). WHAT AM I DOING WRONG? I would LOVE to make "high fluffy biscuits". PLEASE PLEASE [email address removed - it's not a good idea to post email addresses publicly!] =Lin=