Powdermilk Biscuits
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- Recipe categories: Dairy, Buttermilk,
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By s55standard
on October 23, 2012
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I had excellent results with this recipe. I've tried many buttermilk biscuit recipes to compare and find which I like best. This is #1. Using the cake flour makes the biscuits light and tender. I didn't have bread flour so used AP. As far as how thin the dough was rolled out, I just judged what I thought was appropriate. I used a regular, medium size biscuit cutter. I did, in fact, preheat my oven to 350 F and didn't have a problem with the temp, although, I agree that most recipes call for the oven to be about 400 F. Thought the biscuits tasted great with salted butter. Yum, this will be a keeper.
By butchmcqueen_11...
boca raton, FL
on August 12, 2012
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I couldn't be MORE DISAPPOINTED!!!!......You DO NOT need two kinds of flours....crisco....sugar...or eggs...AND!!!...the temp given (350is NOT hot enough.....AND....rolling out dough to 1/4 inch thickness is WAY WAY WAY too thin......if you want a good buttermilk biscuit this isn't it....i followed the instructions to the letter and got FLAT,pasty, HOCKEY PUCKS....my room mate took one bite and threw it out......