Re: [CnD] Biscuits from scratch

2020-09-06 Thread Penny Reeder via Cookinginthedark
Hi Rebecca, These are the biscuits I make most often:
Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
blender, 2 knives or food processor 1 stick very cold butter. When
mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
out biscuits. Place on parchment-lined baking sheet. Refrigerate until
ready to bake (no longer than an hour or so), or bake immediately in
hot oven (450-degrees) for 15 minutes.

When I have more time and the buttermilk available, I make this recipe
from Martha Stewart. The biscuits are fabulous!
Buttermilk Biscuits
(A Martha Stewart Recipe)
2 cups flour
2 tsp. Baking powder
1 tsp. Salt
1/4 tsp.Baking soda
1/2 cup (1 stick) cold butter
1/2 cup buttermilk
1/2 cup heavy cream

Preheat oven to 375 degrees.

Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
and stir in with fork.

Pat dough out to 1-inch thick rectangle.  Cut out biscuits.

Place 1 inch apart on ungreased baking sheet.

Brush with more buttermilk.

Bake for 22-24 minutes, until lightly browned.

Serve immediately.


If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
the dry ingredients.

Both of these recipes make delicious biscuits! Enjoy!
Penny


On 9/6/20, Rebeca V via Cookinginthedark  wrote:
> Hi sweet friends, I know it’s been a while. but I was wondering if any of
> you guys had a few recipes for biscuits from scratch that you would like to
> share. I found one on one of the recipe up that I have on my smart phone
> but I wasn’t too crazy about it.
> For some reason, I felt like the door was missing something. Hope you all
> have a lovely weekend.
> Sincerely, Rebeca and family
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark


Re: [CnD] Biscuits from scratch

2020-09-06 Thread Rebeca V via Cookinginthedark
On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi Rebecca, These are the biscuits I make most often:
>
> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>
> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>
> blender, 2 knives or food processor 1 stick very cold butter. When
>
> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>
> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>
> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>
> ready to bake (no longer than an hour or so), or bake immediately in
>
> hot oven (450-degrees) for 15 minutes.
>
>
>
> When I have more time and the buttermilk available, I make this recipe
>
> from Martha Stewart. The biscuits are fabulous!
>
> Buttermilk Biscuits
>
> (A Martha Stewart Recipe)
>
> 2 cups flour
>
> 2 tsp. Baking powder
>
> 1 tsp. Salt
>
> 1/4 tsp.Baking soda
>
> 1/2 cup (1 stick) cold butter
>
> 1/2 cup buttermilk
>
> 1/2 cup heavy cream
>
>
>
> Preheat oven to 375 degrees.
>
>
>
> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>
> and stir in with fork.
>
>
>
> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>
>
>
> Place 1 inch apart on ungreased baking sheet.
>
>
>
> Brush with more buttermilk.
>
>
>
> Bake for 22-24 minutes, until lightly browned.
>
>
>
> Serve immediately.
>
>
>
>
>
> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>
> the dry ingredients.
>
>
>
> Both of these recipes make delicious biscuits! Enjoy!
>
> Penny
>
>
>
>
>
> On 9/6/20, Rebeca V via Cookinginthedark 
> wrote:
>
> > Hi sweet friends, I know it’s been a while. but I was wondering if any of
>
> > you guys had a few recipes for biscuits from scratch that you would like
> to
>
> > share. I found one on one of the recipe up that I have on my smart phone
>
> > but I wasn’t too crazy about it.
>
> > For some reason, I felt like the door was missing something. Hope you all
>
> > have a lovely weekend.
>
> > Sincerely, Rebeca and family
>
> > ___
>
> > Cookinginthedark mailing list
>
> > Cookinginthedark@acbradio.org
>
> > http://acbradio.org/mailman/listinfo/cookinginthedark
>
> >
>
> ___
>
> Cookinginthedark mailing list
>
> Cookinginthedark@acbradio.org
>
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> Hi there, thank you so much. The recipe that I tried had pretty much the
same ingredients but I believe the mistake when I made was that I used skim
milk and maybe I didn’t add enough salt.
Maybe they taste better with butter milk or whole milk.
I will try your recipe and I’m sure my kiddos will enjoy it along with my
other half.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark


Re: [CnD] Biscuits from scratch

2020-09-06 Thread Dani Pagador via Cookinginthedark
Hi, Rebeca.
I got the recipe I use off a YouTube channel. It makes 16 biscuits (I
use a 2-inch biscuit cutter.) We usually split the biscuits so that
there are 6 left out to snack on and 10 get vacuum sealed in pairs to
take out for reheating when one of us wants a snack. The YouTube guy
didn't freeze his butter, but I do because it is hot in Hawaii, and
the butter melts when I get it straight from the fridge because I use
my fingers to do the pastry blending. The freezing buys me some time.

4 cups all-purpose flour
1 Tbsp baking powder*
1 tsp. baking soda
1 tsp salt
1 Tbsp. sugar
1 cup (2 sticks) butter, cubed and frozen for 30 mins
1-1/2 cups buttermilk
Note: Buttermilk substitute = 2/3 cup plain yogurt plus 1/3 cup milk
for 1 cup buttermilk
1 cup yogurt plus 1/2 cup milk equals 1-1/2 cup buttermilk

*Baking powder substitute in this recipe equals:
1 tsp. baking soda
3/8 teaspoon salt
1-1/2 tsp. cream of tartar
Cannot make baking powder substitute ahead of time and keep for later use.


Combine flour, salt, sugar, baking soda, and baking powder. Cube
butter in to 1/2-inch pieces. Cut butter in to flour
mixture--pea-sized pieces. Pour in milk, fold in till just moistened;
add a little bit of milk if necessary to moisten. Lightly flour work
surface; pat dough out to 1/2-inch thickness; cut in to biscuits
between 2 and 3 inches. Put on baking sheet lined with parchment
paper; place with sides touching. Brush with buttermilk or melted
butter. Slide in to preheated 425dg oven, bake for 15 mins.

HTH,
Dani


On 9/6/20, Rebeca V via Cookinginthedark  wrote:
> On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> Hi Rebecca, These are the biscuits I make most often:
>>
>> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>>
>> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>>
>> blender, 2 knives or food processor 1 stick very cold butter. When
>>
>> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>>
>> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>>
>> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>>
>> ready to bake (no longer than an hour or so), or bake immediately in
>>
>> hot oven (450-degrees) for 15 minutes.
>>
>>
>>
>> When I have more time and the buttermilk available, I make this recipe
>>
>> from Martha Stewart. The biscuits are fabulous!
>>
>> Buttermilk Biscuits
>>
>> (A Martha Stewart Recipe)
>>
>> 2 cups flour
>>
>> 2 tsp. Baking powder
>>
>> 1 tsp. Salt
>>
>> 1/4 tsp.Baking soda
>>
>> 1/2 cup (1 stick) cold butter
>>
>> 1/2 cup buttermilk
>>
>> 1/2 cup heavy cream
>>
>>
>>
>> Preheat oven to 375 degrees.
>>
>>
>>
>> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>>
>> and stir in with fork.
>>
>>
>>
>> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>>
>>
>>
>> Place 1 inch apart on ungreased baking sheet.
>>
>>
>>
>> Brush with more buttermilk.
>>
>>
>>
>> Bake for 22-24 minutes, until lightly browned.
>>
>>
>>
>> Serve immediately.
>>
>>
>>
>>
>>
>> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>>
>> the dry ingredients.
>>
>>
>>
>> Both of these recipes make delicious biscuits! Enjoy!
>>
>> Penny
>>
>>
>>
>>
>>
>> On 9/6/20, Rebeca V via Cookinginthedark 
>> wrote:
>>
>> > Hi sweet friends, I know it’s been a while. but I was wondering if any
>> > of
>>
>> > you guys had a few recipes for biscuits from scratch that you would like
>> to
>>
>> > share. I found one on one of the recipe up that I have on my smart phone
>>
>> > but I wasn’t too crazy about it.
>>
>> > For some reason, I felt like the door was missing something. Hope you
>> > all
>>
>> > have a lovely weekend.
>>
>> > Sincerely, Rebeca and family
>>
>> > ___
>>
>> > Cookinginthedark mailing list
>>
>> > Cookinginthedark@acbradio.org
>>
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> >
>>
>> ___
>>
>> Cookinginthedark mailing list
>>
>> Cookinginthedark@acbradio.org
>>
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> Hi there, thank you so much. The recipe that I tried had pretty much the
> same ingredients but I believe the mistake when I made was that I used skim
> milk and maybe I didn’t add enough salt.
> Maybe they taste better with butter milk or whole milk.
> I will try your recipe and I’m sure my kiddos will enjoy it along with my
> other half.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark


Re: [CnD] Biscuits from scratch

2020-09-08 Thread Rebeca V via Cookinginthedark
On Sun, Sep 6, 2020 at 10:06 PM Dani Pagador via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi, Rebeca.
>
> I got the recipe I use off a YouTube channel. It makes 16 biscuits (I
>
> use a 2-inch biscuit cutter.) We usually split the biscuits so that
>
> there are 6 left out to snack on and 10 get vacuum sealed in pairs to
>
> take out for reheating when one of us wants a snack. The YouTube guy
>
> didn't freeze his butter, but I do because it is hot in Hawaii, and
>
> the butter melts when I get it straight from the fridge because I use
>
> my fingers to do the pastry blending. The freezing buys me some time.
>
>
>
> 4 cups all-purpose flour
>
> 1 Tbsp baking powder*
>
> 1 tsp. baking soda
>
> 1 tsp salt
>
> 1 Tbsp. sugar
>
> 1 cup (2 sticks) butter, cubed and frozen for 30 mins
>
> 1-1/2 cups buttermilk
>
> Note: Buttermilk substitute = 2/3 cup plain yogurt plus 1/3 cup milk
>
> for 1 cup buttermilk
>
> 1 cup yogurt plus 1/2 cup milk equals 1-1/2 cup buttermilk
>
>
>
> *Baking powder substitute in this recipe equals:
>
> 1 tsp. baking soda
>
> 3/8 teaspoon salt
>
> 1-1/2 tsp. cream of tartar
>
> Cannot make baking powder substitute ahead of time and keep for later use.
>
>
>
>
>
> Combine flour, salt, sugar, baking soda, and baking powder. Cube
>
> butter in to 1/2-inch pieces. Cut butter in to flour
>
> mixture--pea-sized pieces. Pour in milk, fold in till just moistened;
>
> add a little bit of milk if necessary to moisten. Lightly flour work
>
> surface; pat dough out to 1/2-inch thickness; cut in to biscuits
>
> between 2 and 3 inches. Put on baking sheet lined with parchment
>
> paper; place with sides touching. Brush with buttermilk or melted
>
> butter. Slide in to preheated 425dg oven, bake for 15 mins.
>
>
>
> HTH,
>
> Dani
>
>
>
>
>
> On 9/6/20, Rebeca V via Cookinginthedark 
> wrote:
>
> > On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
>
> > cookinginthedark@acbradio.org> wrote:
>
> >
>
> >> Hi Rebecca, These are the biscuits I make most often:
>
> >>
>
> >> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>
> >>
>
> >> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>
> >>
>
> >> blender, 2 knives or food processor 1 stick very cold butter. When
>
> >>
>
> >> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>
> >>
>
> >> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>
> >>
>
> >> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>
> >>
>
> >> ready to bake (no longer than an hour or so), or bake immediately in
>
> >>
>
> >> hot oven (450-degrees) for 15 minutes.
>
> >>
>
> >>
>
> >>
>
> >> When I have more time and the buttermilk available, I make this recipe
>
> >>
>
> >> from Martha Stewart. The biscuits are fabulous!
>
> >>
>
> >> Buttermilk Biscuits
>
> >>
>
> >> (A Martha Stewart Recipe)
>
> >>
>
> >> 2 cups flour
>
> >>
>
> >> 2 tsp. Baking powder
>
> >>
>
> >> 1 tsp. Salt
>
> >>
>
> >> 1/4 tsp.Baking soda
>
> >>
>
> >> 1/2 cup (1 stick) cold butter
>
> >>
>
> >> 1/2 cup buttermilk
>
> >>
>
> >> 1/2 cup heavy cream
>
> >>
>
> >>
>
> >>
>
> >> Preheat oven to 375 degrees.
>
> >>
>
> >>
>
> >>
>
> >> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>
> >>
>
> >> and stir in with fork.
>
> >>
>
> >>
>
> >>
>
> >> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>
> >>
>
> >>
>
> >>
>
> >> Place 1 inch apart on ungreased baking sheet.
>
> >>
>
> >>
>
> >>
>
> >> Brush with more buttermilk.
>
> >>
>
> >>
>
> >>
>
> >> Bake for 22-24 minutes, until lightly browned.
>
> >>
>
> >>
>
> >>
>
> >> Serve immediately.
>
> >>
>
> >>
>
> >>
>
> >>
>
> >>
>
> >> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>
> >>
>
> >> the dry ingredients.
>
> >>
>
> >>
>
> >>
>
> >> Both of these recipes make delicious biscuits! Enjoy!
>
> >>
>
> >> Penny
>
> >>
>
> >>
>
> >>
>
> >>
>
> >>
>
> >> On 9/6/20, Rebeca V via Cookinginthedark  >
>
> >> wrote:
>
> >>
>
> >> > Hi sweet friends, I know it’s been a while. but I was wondering if any
>
> >> > of
>
> >>
>
> >> > you guys had a few recipes for biscuits from scratch that you would
> like
>
> >> to
>
> >>
>
> >> > share. I found one on one of the recipe up that I have on my smart
> phone
>
> >>
>
> >> > but I wasn’t too crazy about it.
>
> >>
>
> >> > For some reason, I felt like the door was missing something. Hope you
>
> >> > all
>
> >>
>
> >> > have a lovely weekend.
>
> >>
>
> >> > Sincerely, Rebeca and family
>
> >>
>
> >> > ___
>
> >>
>
> >> > Cookinginthedark mailing list
>
> >>
>
> >> > Cookinginthedark@acbradio.org
>
> >>
>
> >> > http://acbradio.org/mailman/listinfo/cookinginthedark
>
> >>
>
> >> >
>
> >>
>
> >> ___
>
> >>
>
> >> Cookinginthedark mailing list
>
> >>
>
> >> Cookinginthedark@acbradio.org
>
> >>
>
> >> http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Biscuits from scratch

2020-09-08 Thread Simon Wong via Cookinginthedark
Your message ended up at the bottom.


Sent from Yahoo Mail for iPhone


On Tuesday, September 8, 2020, 3:41 PM, Rebeca V via Cookinginthedark 
 wrote:

On Sun, Sep 6, 2020 at 10:06 PM Dani Pagador via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi, Rebeca.
>
> I got the recipe I use off a YouTube channel. It makes 16 biscuits (I
>
> use a 2-inch biscuit cutter.) We usually split the biscuits so that
>
> there are 6 left out to snack on and 10 get vacuum sealed in pairs to
>
> take out for reheating when one of us wants a snack. The YouTube guy
>
> didn't freeze his butter, but I do because it is hot in Hawaii, and
>
> the butter melts when I get it straight from the fridge because I use
>
> my fingers to do the pastry blending. The freezing buys me some time.
>
>
>
> 4 cups all-purpose flour
>
> 1 Tbsp baking powder*
>
> 1 tsp. baking soda
>
> 1 tsp salt
>
> 1 Tbsp. sugar
>
> 1 cup (2 sticks) butter, cubed and frozen for 30 mins
>
> 1-1/2 cups buttermilk
>
> Note: Buttermilk substitute = 2/3 cup plain yogurt plus 1/3 cup milk
>
> for 1 cup buttermilk
>
> 1 cup yogurt plus 1/2 cup milk equals 1-1/2 cup buttermilk
>
>
>
> *Baking powder substitute in this recipe equals:
>
> 1 tsp. baking soda
>
> 3/8 teaspoon salt
>
> 1-1/2 tsp. cream of tartar
>
> Cannot make baking powder substitute ahead of time and keep for later use.
>
>
>
>
>
> Combine flour, salt, sugar, baking soda, and baking powder. Cube
>
> butter in to 1/2-inch pieces. Cut butter in to flour
>
> mixture--pea-sized pieces. Pour in milk, fold in till just moistened;
>
> add a little bit of milk if necessary to moisten. Lightly flour work
>
> surface; pat dough out to 1/2-inch thickness; cut in to biscuits
>
> between 2 and 3 inches. Put on baking sheet lined with parchment
>
> paper; place with sides touching. Brush with buttermilk or melted
>
> butter. Slide in to preheated 425dg oven, bake for 15 mins.
>
>
>
> HTH,
>
> Dani
>
>
>
>
>
> On 9/6/20, Rebeca V via Cookinginthedark 
> wrote:
>
> > On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
>
> > cookinginthedark@acbradio.org> wrote:
>
> >
>
> >> Hi Rebecca, These are the biscuits I make most often:
>
> >>
>
> >> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>
> >>
>
> >> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>
> >>
>
> >> blender, 2 knives or food processor 1 stick very cold butter. When
>
> >>
>
> >> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>
> >>
>
> >> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>
> >>
>
> >> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>
> >>
>
> >> ready to bake (no longer than an hour or so), or bake immediately in
>
> >>
>
> >> hot oven (450-degrees) for 15 minutes.
>
> >>
>
> >>
>
> >>
>
> >> When I have more time and the buttermilk available, I make this recipe
>
> >>
>
> >> from Martha Stewart. The biscuits are fabulous!
>
> >>
>
> >> Buttermilk Biscuits
>
> >>
>
> >> (A Martha Stewart Recipe)
>
> >>
>
> >> 2 cups flour
>
> >>
>
> >> 2 tsp. Baking powder
>
> >>
>
> >> 1 tsp. Salt
>
> >>
>
> >> 1/4 tsp.    Baking soda
>
> >>
>
> >> 1/2 cup (1 stick) cold butter
>
> >>
>
> >> 1/2 cup buttermilk
>
> >>
>
> >> 1/2 cup heavy cream
>
> >>
>
> >>
>
> >>
>
> >> Preheat oven to 375 degrees.
>
> >>
>
> >>
>
> >>
>
> >> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>
> >>
>
> >> and stir in with fork.
>
> >>
>
> >>
>
> >>
>
> >> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>
> >>
>
> >>
>
> >>
>
> >> Place 1 inch apart on ungreased baking sheet.
>
> >>
>
> >>
>
> >>
>
> >> Brush with more buttermilk.
>
> >>
>
> >>
>
> >>
>
> >> Bake for 22-24 minutes, until lightly browned.
>
> >>
>
> >>
>
> >>
>
> >> Serve immediately.
>
> >>
>
> >>
>
> >>
>
> >>
>
> >>
>
> >> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>
> >>
>
> >> the dry ingredients.
>
> >>
>
> >>
>
> >>
>
> >> Both of these recipes make delicious biscuits! Enjoy!
>
> >>
>
> >> Penny
>
> >>
>
> >>
>
> >>
>
> >>
>
> >>
>
> >> On 9/6/20, Rebeca V via Cookinginthedark  >
>
> >> wrote:
>
> >>
>
> >> > Hi sweet friends, I know it’s been a while. but I was wondering if any
>
> >> > of
>
> >>
>
> >> > you guys had a few recipes for biscuits from scratch that you would
> like
>
> >> to
>
> >>
>
> >> > share. I found one on one of the recipe up that I have on my smart
> phone
>
> >>
>
> >> > but I wasn’t too crazy about it.
>
> >>
>
> >> > For some reason, I felt like the door was missing something. Hope you
>
> >> > all
>
> >>
>
> >> > have a lovely weekend.
>
> >>
>
> >> > Sincerely, Rebeca and family
>
> >>
>
> >> > ___
>
> >>
>
> >> > Cookinginthedark mailing list
>
> >>
>
> >> > Cookinginthedark@acbradio.org
>
> >>
>
> >> > http://acbradio.org/mailman/listinfo/cookinginthedark
>
> >>
>
> >> >
>
> >>
>
> >> ___
>
>