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

Tuesday, 27 January 2015

Healthy Biscuit Recipe Biography

Source(google.com.pk)

Ingredients:

6 ounces all-purpose flour, plus extra for dusting pan and shaping biscuits
5 ounces whole wheat pastry flour
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 ounces cold non-hydrogenated leaf lard, pinched into small pieces, plus extra for pan
1 cup cold low-fat buttermilk

Directions:

Heat the oven to 450 degrees F. Lightly coat a 9-inch straight-sided aluminum cake pan with lard and set aside.
Whisk together the flour, whole wheat pastry flour, baking powder and salt in a large mixing bowl. Add the lard and quickly rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Blend in the buttermilk using a large wide spatula until the dough just comes together. The dough will be very loose and shaggy. Knead the dough in the bowl by folding it on itself 6 to 8 times.
Turn onto a lightly floured surface and pat into 1/2 inch thickness. Dip a 2-inch biscuit cutter into a little flour and press straight down, cutting as many biscuits as possible. Place the biscuits in the prepared pan so they are just touching each other and the pan. Fold together the remaining dough and repeat until you no longer have enough dough to form a biscuit. Press down lightly in the center of each biscuit with a fingertip. There should be approximately 15 biscuits, with some dough leftover.
Set the pan on the middle rack of the oven and increase the heat to 500 degrees F. Bake for 12 to 14 minutes or until the biscuits are just golden brown. Serve warm.

Second Recipe To Make Healthy Biscuits:

Ingredients:

Preparation:15 min
Cook:10 min
Ready in:25 min

Method:

Preheat the oven to 190ºC (375ºF, gas mark 5). Sift the white and wholemeal flours, bicarbonate of soda, ginger and cinnamon into a bowl, tipping in any bran left in the sieve.
Put the butter and golden syrup in a small pan and melt over a low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick biscuit, about 6 cm (2 1/2 in) in diameter, and place on a greased baking sheet. Repeat with the remaining dough. (Or roll out the dough and stamp out decorative shapes.)
Bake the biscuits for 8–10 minutes or until they are slightly risen and browned. Leave to cool on the baking sheet for 2–3 minutes or until they are firm enough to lift without breaking, then transfer to a wire rack to cool completely. The biscuits can be kept in an airtight tin for up to 5 days.

Some more ideas:

Instead of shaping the biscuits by hand, roll out the dough on a lightly floured surface to 5 mm (¼ in) thick and use shaped cutters to stamp out biscuits. Bake for 5–7 minutes. * For oat and orange ginger biscuits, instead of all wholemeal flour use 45 g (1½ oz) plain wholemeal flour and 45 g (1½ oz) rolled oats. Add the grated zest of 1 orange with the melted mixture, and use 1–2 tbsp orange juice to bind the mixture into a soft dough. Roll into balls, shape and bake as in the main recipe. * For fruity ginger biscuits, peel, core and coarsely grate 1 dessert apple, and add to the flour mixture with 55 g (2 oz) sultanas and the grated zest of 1 lemon. Shape and bake as in the main recipe

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