How To make Kentucky Biscuits
2 c all-purpose flour
2-1/2 ts baking powder
1/2 ts baking soda
ds salt 1 tb granulated sugar
1/2 c butter, margarine or
shortening 3/4 c buttermilk
1 tb melted butter
All-purpose flour (optional)
Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Cut in butter or shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make soft dough. Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will be hard and dry. Roll out to a 6-by-6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 even portions. Do not separate. Bake at 400^ until golden about 15 minutes. Dust with flour, if desired when biscuits come out of the oven
How To make Kentucky Biscuits's Videos
Bourbon & Biscuits - Kentucky Biscuits
Richard’s Delicious Biscuits
Recipe from the Kentucky Derby Museum Cookbook
1 teaspoon salt
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ cup shortening
1 cup buttermilk
Preheat oven to 400 degrees. Mix salt, flour, baking powder and baking soda together. Cut in the shortening and blend this mixture until it is the texture of cornmeal. Pour in the buttermilk slowly, constantly stirring the batter. Knead this mixture with your hand in the bowl until all the dough comes clean from the sides. If the dough does not clean the sides of the bowl, then the biscuits will not be right. This dough can be made up to a week in advance and stored in the refrigerator,. Cover the dough with a damp cloth and then cover with plastic wrap. Roll out on a lightly floured surface ½ inch thick. Fold dough over into a half-circle and cut with biscuit cutter. Bake for 10-12 minutes.
Seelbach Cocktail Recipe:
1.5 ounces Bourbon
.5 ounce Grand Marnier
Angostura or Peychaud’s Bitters
Champagne
Orange
Cherry
Pour bourbon and Grand Marnier into a Champagne flute. Add a few dashes of bitters. Top with Champagne. Garnish with an orange peel and a cherry.
What Were American Biscuits Like Before Baking Powder Or Baking Soda?
What Were American Biscuits Like Before Baking Powder Or Baking Soda - Glen And Friends Old Cookbook Show
Today we look at the early culinary history of the iconic American Biscuit and compare a few community cookbook recipes.
Now for the Dogmatic hairsplitters... Yes, before Baking Soda and Baking Powder were commercially made and brought to market in the 1840s / 1850s, there were chemical leavening agents available. However they were difficult to make, mostly had to be made at home by the cook, and could go terribly wrong if the ratios were incorrect.
It is extremely rare to see any chemical leavening agents to be called for in any of the cookbooks in my collection published before the 1840s. Home Cooks just didn't use them.
As for Swan's Down Flour being the only flour to use - it didn't come to market until 1894 and had very limited distribution until 1904.
Kentucky Biscuit Recipe
One quart of flour, half a cup of butter, a pinch of salt: make a stiff dough with milk: knead it a little, then beat hard with a rolling pin, fifteen or twenty minutes. Roll out and cut into small round biscuits. Prick with a fork and bake in a hot oven.
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Recipe Kentucky Biscuits
Recipe - Kentucky Biscuits
INGREDIENTS:
●1 1/2 cups unsifted flour
●1 1/2 teaspoons salt
●1 tablespoon sugar
●1 tablespoon baking powder
●2/3 cup milk
●1/3 cup vegetable shortening
Homemade Flaky Buttery Biscuits - Dished #Shorts
On today's Dished #shorts we're making Homemade Flaky Buttery Biscuits
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If you love this how-to-make homemade flaky buttery biscuits recipe, let us know what you think in the comments below! #dished #biscuits #bread
Ingredients for making flaky buttery biscuits:
1 3/4 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter (cubed)
3/4 cup milk
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Recipe Original Kentucky Buttermilk Biscuit
Recipe - Original Kentucky Buttermilk Biscuit
INGREDIENTS:
●2 cups flour
●2 teaspoons baking powder
●1/4 teaspoon baking soda
●1 teaspoon salt
●1/4 cup shortening
●1 cup buttermilk (if out of buttermilk,just add a tablespoon of vinegar to cup of milk and mix,works fine)
How to Make the Absolute Easiest Ever Biscuits
Test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.
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