Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photo: Butter Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Wednesday, 14 January 2015

Butter Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Butter Biscuit Recipe Biography

Source(google.com.pk)

Ingredients:

2cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3/4 cup milk (about)

Directions:

Sift the flour then measure. Add b. powder and salt and sift again.

Cut in the butter. Hyde recommends using your fingers for this by rubbing the butter into the flour. I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good. If you have "hot hands" too, use a pastry cutter or two knives to cut the butter into the flour.
Add the milk gradually, stirring gently. Add only enough milk to bring the flour together in a soft ball. Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk. Gently pat the dough into a 1/2" tall layer. Handle the dough as little possible so the biscuits will be tender.
Cut the dough into rounds or squares and place in a buttered pan. It helps biscuits to rise more if you allow the sides to touch. I don't know why this works but it usually does for me.
Bake for 12 - 15 minutes at 400 deg.
You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk. Then cut the biscuits with a small cutter (or glass) about 2" in diameter.

Second Recipe To Make Butter Biscuit:

Ingredients:

125 g butter, at room temperature
100 g caster sugar
1 free-range egg
200 g plain flour
zest of 2 lemons
¼ teaspoon baking powder
1 pinch sea salt
plain flour, for dusting
3 tablespoons demerara sugar

Method:

These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!

Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm.
Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

Third Recipe To Make Butter Biscuit:

Ingredients:

1 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon coarse salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces

3/4 cup milk (see headnote)

Directions:

Preheat the oven to 450 degrees. Butter or line a baking sheet.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.