Monday, May 8, 2017

River Run Biscuits

Really Big Buttermilk Biscuits River Run cookbook
5 cup all-purpose flour
2 1/2 tea baking powder ( I used 1TB)
1 1/4 tea soda
1 tea salt
12 Tb cold butter (I use frozen and shred it into the food processor)
2 1/2 cup buttermilk (I had success with 1 cup heavy whipping cream and 1 1/2 cup milk)

Oven 450 on greased sheet.
Use food processor
Add buttermilk and mix briefly
Knead briefly...gently fold
Pat into 1 1/2 or 2 inches..cut
Sides touching
Bake 15-20 min. Allow to cool

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