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View Diary: Right lads! Only two more baking days to go! (88 comments)

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  •  How do you make those biscuits/rolls rise (3+ / 0-)
    Recommended by:
    Joy of Fishes, shortfinals, OLinda

    with all that sugar on top?

    I am a master cookie and cake maker, but I can't bake yeast breads to save my life.

    Unless I use the ones in the tubes, my biscuits are always flat, and even the frozen bread dough has a tendency to collapse on me halfway through baking.

    Those are beautiful, by the way. I wish I could master that part of the art and science of baking!

    "The difference between the right word and the almost-right word is like the difference between lightning and the lightning bug." -- Mark Twain

    by Brooke In Seattle on Sun Dec 23, 2012 at 07:20:15 AM PST

    •  OK....EASY buttermilk biscuits, that WILL rise... (7+ / 0-)

      2 cups self-raising flour
      4 tablespoons butter
      2/3 cup buttermilk (or cold milk will do, with a sqeeze of lemon juice)

      1. Preheat oven to 425F

      2. Rub butter into flour, in a large bowl, until the pieces are about the size of a pea

      3. Add milk, mix with a fork until mixture comes away from the side of the bowl

      4. Turn out onto floured surface; fold over a few times to form rough dough

      5. Pat ( do NOT ROLL!) into a sheet about 1/2 inch thick

      6. Cut with floured cutter (fluted or plain - or even hand form, if prefered)

      7. Bake in the center of the oven for 10-14 minutes, until slightly browned on the top.

      8. Eat warm!

      'Per Ardua Ad Astra'

      by shortfinals on Sun Dec 23, 2012 at 08:23:47 AM PST

      [ Parent ]

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