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

Wednesday, 14 January 2015

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

Southern Biscuit Recipe Biography

Source(google.com.pk)

Ingredients:

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

DIRECTIONS:

Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking sodaand salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light GOLD on top, 15 to 20 minutes.

Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams.

Second Recipe To Make Southern Biscuit:

Ingredients:

2 cups White Lilly all-purpose self-rising flour (or any other soft winter wheat self rising flour)
½ teaspoon salt
2 tablespoons light brown sugar
1 cup buttermilk, super cold
¼ cup heavy whipping cream, super cold
6 tablespoon real butter, super cold
2 tablespoons butter-flavored vegetable shortening, super cold

Instructions:

Preheat oven to 450 F.
Line a cookie sheet with parchment paper. Set aside.
In a large bowl add flour, salt and brown sugar.
Whisk until well combined. (may need to sift it to help break up the brown sugar)
Grate the cold butter into the flour mixture.
Add the shortening.
Use a fork, whisk or pastry cutter to cut the butter and shortening into the flour mixture until it resembles large crumbs.
Make a well in the center of the bowl.
Mix together the buttermilk and heavy cream.
Add to the center of well.
Slowly and very gently begin adding the flour mixture into the well.
Stir gently until the flour mixture is moistened (do not over stir)
Generously flour your work surface with flour.
Place dough onto floured surface.
Sprinkle the top of dough with flour and flour your hands as well.
Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface. (less flour, the better)
Gently pat the dough out into a small rectangle about 1 inch thick.
Flour your biscuit cutter and cut out circles.
Place biscuits on prepared cookie sheet with sides barely touching.
Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over)
Bake for 10-12 minutes or until golden. (sometimes mine take up to 14 minutes)
Brush generously with melted butter as soon as they come out of the oven. (don't skip this step)
Serve hot.