Buttermilk Biscuits Recipe

Buttermilk Biscuits Recipe is easy to prepare. Everything I made either ran all over the baking sheet or was unpleasantly heavy. And I couldn’t get a dough that could be rolled out and cut without sticking! Finally, I hit on the idea of drop biscuits baked in a muffin tin, and sure enough, it worked out great.

Preparation method for this recipe:

Preheat the oven to 240’C/Gas or Mark 9 — the oven must be up to temperature before you add the buttermilk to the dry ingredients, so do this first!

Put everything but the buttermilk into your food processor, with the S-blade In place. Pulse the food processor to cut in the shortening — you want it evenly distributed throughout the dry ingredients. Pour this mixture — it should have a mealy texture — into a mixing bowl.

Spray a 12-cup muffin tin with oil to prevent sticking. Don’t use paper muffin cups because you want the browning you’ll get from direct contact with the hot metal.

Check to make sure your oven is up to temperature — if it isn’t, have a quick cup of tea until it’s hot. Now measure the buttermilk and pour it into your dry ingredients, and stir it in with a few swift strokes — don’t over mix ; just make sure everything’s evenly damp. This will make a soft dough. Spoon it into your prepared muffin tin, smoothing the tops with the back of the spoon. Put in the oven immediately, and bake for 10 to 12 minutes, or until golden on top. Serve hot with butter, and, if you like, low-sugar preserves or sugar-free imitation honey.

Serves: 12 biscuits

Ingredients used for this recipe:

125 gm almond meal, 125 gm rice protein, 25 gm gluten, 30 gm buffer, 30 ml coconut oil 1/2 tsp salt, 2 tsps baking powder, 1/2 tsp soda, 180 ml buttermilk.



The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:


bhejafry


Recipes