|Biscuits and Breads|
|by Lynn Bedford Hall|
A guide to making breads and biscuits. These range from traditional favourites such as croissants, French loaves and shortbreads, to the ever popu...
Results 1 - 10 of 105 for sour milk biscuits
Good biscuit-mixing means cutting ... it all. Soft biscuits are placed close ... shortening. Stir in milk. Turn out ... minutes; 475°F; 15 to 20 biscuits
Sift dry ingredients ... shortening. Stir in sour milk. Turn out ... greased baking sheet. Brush tops with butter. Bake in 450 degree oven until golden brown.
Mix flour, baking ... Mix well. Mix baking soda with sour milk. Add to flour mixture. Roll out 1/2 inch thick. Cut and bake at 450°F for 10 to 15 minutes.
Sift flour, salt, baking powder and soda. Cut in shortening. Add buttermilk until blended. Roll dough out to about 3/8 inch thick. Cut as desired ...
Mix together and bake at 375 degrees until done.
Combine ingredients and bake in 450 degree oven for 12 to 15 minutes.
Mix and sift ... in shortening, add milk and mix. Knead ... baking sheet and bake in very hot oven, 500 degrees, for 9 minutes. Makes 12 to 15 biscuits.
Sift flour with salt and soda. Shorten with lard, size of a "banty" egg. Add milk.
Mix and sift ... Add fat. Add milk gradually. Put on ... thickness. Cut with biscuit cutter. Place on ... and bake in oven 450 degrees F. 10 to 15 minutes.
Sift together flour, ... coarse cornmeal. Add milk, stir about ... to 15 minutes. Can add about 1 Tbsp. sugar and use for shortcakes. Makes 12 biscuits.
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