Butter Biscuits Recipe




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Butter Biscuits Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Butter Biscuits

 

Ingredients

3 cup flour
1/2 tsp salt
4 1/2 tsp baking powder
3/4 cup butter or margarine
1 1/8 cup island fresh milk



 

Preparation

Preheat electric oven to 450 F. Sift flour, salt, and baking powder
into mixing bowl. Using a pastry blender, cut in butter. Add milk
all at once and stir just until all flour is dampened. Drop batter by
2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart.
Bake 10 to 12 minutes. Serve hot. Makes
24 biscuits.

(MAY 1995)

Recipes demonstrated by Steve Dulce' Department of Agriculture State
of Hawaii Milk Control Branch

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

 

 

Servings: 24