Making cookies is not an exact science, but requires some basic tips and techniques that make it work properly. Take any recipe for any cookie you have (see below), these 7 simple rules apply to this recipe, and there will be a perfect home-made biscuits scratch every time.
1) Use a good little amount of gluten, wheat flour.
2) The flour of themselves, then sift again with other dry ingredients in the recipe. This creates the perfectEasy for your biscuits.
3) The Flake, textured cookies are best when you are as fat lard in the cookie recipe. If you do not feel good about the shortening with the bacon for all cookies, try using half and half vegetable fat. But not all vegetable oils in any cookie recipe.
4) Chill the bowl and fat are used, and work quickly to keep the fat melts. Each wheat flour should be covered in grease to prevent the flourGluten from the water-activated. When you activate the adhesive, you end up with a hard, heavy biscuit.
5) Buy a good biscuit cutter, which makes a nice clean cut. It should also allow air to escape the (open top), cookies allow them to thrive.
6) Pat the cookie dough only once. Re rolling causes the gluten-free pasta dough recipe for cookie string, which is very heavy, dense biscuits.
Bake 7) For uniform, turn thePan for about one point during the cooking. If cooking more than a tin of biscuits at a time, switch the positions of the pots.
Before baking powder was ever invented, cooks have always used buttermilk biscuits. This would help them grow. Although it still operates today, people go more to the taste of butter milk deliveries for his ability to the biscuit dough can rise.
Buttermilk BiscuitRecipe
Ingredients:
2 1 / 2 cup of wheat flour
1 1 / 2 tablespoons sugar
2 teaspoons baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon baking powder
3 tablespoons lard, chilled
2 tablespoons vegetable shortening, chilled
1 cup chilled buttermilk
Directions:
Place the rack in the center, and preheat the oven to 450 degrees Fahrenheit. Grease a baking sheet.
Sift the flour, then sift together all dry ingredients in a large bowl. formed with a fork or pastry blender great, stir in vegetable shortening and bacon fat to a meal.
Stir in the buttermilk and pour the ingredients until dough is sticky.
Flour your hands and a pastry board or work surface. Turn the dough and knead gently, only 4 to 6 times. Pat the dough until about 1 / 2 inch thick.
Cut the dough with a round cutter 2 to 3 inch round biscuit or cookie cutter.
Move> Biscuits on the baking sheet, arrange it so that only hard together. Bake cookies for about 10 minutes, or until golden brown in color and are raised (Remember to turn the sheet halfway through cooking).
Serve the biscuits warm with butter to coat.
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