Hi. I use salted butter and cut the salt out of the recipe. Works fine.
With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, September 01, 2020 12:08 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead <hwhiteh...@cogeco.ca> Subject: Re: [CnD] Tried And True: Baking Powder Biscuits I think I used salted butter, but can't remember if I added the extra salt or not. Sorry. but, I've started buying unsalted butter since I have to watch my salt intake. -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gregory Yorke via Cookinginthedark Sent: Tuesday, September 1, 2020 2:05 PM To: cookinginthedark@acbradio.org Cc: gyo...@verizon.net Subject: Re: [CnD] Tried And True: Baking Powder Biscuits This recipe caught my attention. I do not like to use shortening. My question, is the butter salt free if you are adding some salt to the mix? Greg Yorke/// -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, September 1, 2020 9:48 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead <hwhiteh...@cogeco.ca> Subject: [CnD] Tried And True: Baking Powder Biscuits Baking Powder Biscuits Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or as part of a breakfast sandwich (see Make-and-Take Bacon and Egg Sandwiches). By The Canadian Living Test Kitchen Source: Canadian Living Magazine: November 2007 I made this on Monday, January 5, 2015, with a beef stew made in the slow cooker. It was a great meal. Portion size 12 biscuits I got 15 biscuits. Ingredients 4 cups (1 L) all-purpose flour 2 tbsp (30 mL) baking powder 3/4 tsp (4 mL) salt 1 cup (250 mL) butter, cubed 2 cups (500 mL) milk Preparation In large bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. I started out using 2 knives, but then, gave up on that, and used my fingers instead. Pour 1-3/4 cups (425 mL) of the milk over top, stirring with fork to form ragged dough. Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. I don't have a biscuit cutter, so I used a Tupperware bell tumbler. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit. I used parchment paper to put the biscuits on to the cookie sheet. Brush tops with remaining milk. I don't have a brush, so I just omitted that quarter cup of milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. I pulled them out about 6 minutes before the specified time of 30 minutes. They were very good! We didn't even wait for them to cool off. Had them with a nice hot bowl of stew. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.) _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
