eDJ_
Well-known member
Here's a soft biscuit you could try if you like.
Preheat oven to 450 F
Melt a stick of margarine in the bottom of an 8 X 8 baking pan.
In a mixing bowl
2 1/2 C Baking mix like Bisquick (reserve 1/2 C of this for flouring the cutting board and dusting the dough)
1/2 C carbonated water, or Ginger ale, 7 up, Sprite, Lite Beer. (whatever you have)
1/2 C sour cream
1/4 C melted margarine
Mix until combined not overworking it.
Dust the cutting board with 1/4 C of the baking mix
Turn the dough out onto that floured surface.
Knead the dough some and then pat it out to about 1/2 thick
Use your biscuit cutter to cut biscuits out of the dough and fill the
buttered baking pan.
Place the biscuits in the 450 F oven for 12 to 15 minutes until browned and baked thru.
If you want to make a soft "baking mix" and can get White Lily all purpose flour,
set up your food processor.
Measure out 6 C of White Lily all purpose flour and put into the food processor
Add 3 TB of fresh baking powder
1 TB of salt
1 C of vegetable shortening refrigerated a bit and cut into small cubes. (add this last)
pulse the food processor for about 15 seconds to mix the dry ingredients.
now add the cubed shortening and turn on processor and spin until the
flour mixture as the consistency of cornmeal
This can be placed in a airtight container and stored in the refrigerator. It may keep for up to 3 months.
You can play with these two recipes, keep notes, and compare the results. One thing about biscuits, each breakfast
meal is a chance to make them so there will be a lot of opportunity to experiment.
I understand that there are a lot of cooks who won't even attempt to make biscuits without White Lily Flour.
Preheat oven to 450 F
Melt a stick of margarine in the bottom of an 8 X 8 baking pan.
In a mixing bowl
2 1/2 C Baking mix like Bisquick (reserve 1/2 C of this for flouring the cutting board and dusting the dough)
1/2 C carbonated water, or Ginger ale, 7 up, Sprite, Lite Beer. (whatever you have)
1/2 C sour cream
1/4 C melted margarine
Mix until combined not overworking it.
Dust the cutting board with 1/4 C of the baking mix
Turn the dough out onto that floured surface.
Knead the dough some and then pat it out to about 1/2 thick
Use your biscuit cutter to cut biscuits out of the dough and fill the
buttered baking pan.
Place the biscuits in the 450 F oven for 12 to 15 minutes until browned and baked thru.
If you want to make a soft "baking mix" and can get White Lily all purpose flour,
set up your food processor.
Measure out 6 C of White Lily all purpose flour and put into the food processor
Add 3 TB of fresh baking powder
1 TB of salt
1 C of vegetable shortening refrigerated a bit and cut into small cubes. (add this last)
pulse the food processor for about 15 seconds to mix the dry ingredients.
now add the cubed shortening and turn on processor and spin until the
flour mixture as the consistency of cornmeal
This can be placed in a airtight container and stored in the refrigerator. It may keep for up to 3 months.
You can play with these two recipes, keep notes, and compare the results. One thing about biscuits, each breakfast
meal is a chance to make them so there will be a lot of opportunity to experiment.
I understand that there are a lot of cooks who won't even attempt to make biscuits without White Lily Flour.
