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CAP DAVID’MUK2🇺🇬🇺🇸🇮🇱💒
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Wednesday 16 September 2026 10:25:56 GMT
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dee.hardgal256
Quin warrior🪖🪖 :
😁😁😁eno si express road
2026-09-16 12:51:51
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trinie126
Trinie💙 :
🤣🤣🤣
2026-09-16 20:10:45
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Save this!Recipe below 👇🏾 for buttermilk biscuits Ingredients: - 2 1/2 cups White Lily self-rising flour - 1 cup buttermilk - 1 stick (1/2 cup) grated cold butter Instructions: 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. 2. In a large mixing bowl, add the self-rising flour. 3. Grate the cold butter using a box grater and add it to the flour. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs. You can also use a pastry cutter for this step. 4. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. The dough will be sticky. 5. Turn the dough out onto a floured surface. Instead of kneading, gently fold the dough over itself 3-4 times to create layers. Be careful not to overwork the dough. 6. Pat the dough into a 3/4-inch thick rectangle. 7. Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. 8. Gather any scraps of dough, gently pat them together, and cut out additional biscuits. 9. Bake the biscuits in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. 10. Remove the biscuits from the oven and serve warm with honey butter. This recipe will yield 6 jumbo buttermilk biscuits with light, flaky layers. Enjoy! #food #Recipe #Foodie
Save this!Recipe below 👇🏾 for buttermilk biscuits Ingredients: - 2 1/2 cups White Lily self-rising flour - 1 cup buttermilk - 1 stick (1/2 cup) grated cold butter Instructions: 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. 2. In a large mixing bowl, add the self-rising flour. 3. Grate the cold butter using a box grater and add it to the flour. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs. You can also use a pastry cutter for this step. 4. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. The dough will be sticky. 5. Turn the dough out onto a floured surface. Instead of kneading, gently fold the dough over itself 3-4 times to create layers. Be careful not to overwork the dough. 6. Pat the dough into a 3/4-inch thick rectangle. 7. Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. 8. Gather any scraps of dough, gently pat them together, and cut out additional biscuits. 9. Bake the biscuits in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. 10. Remove the biscuits from the oven and serve warm with honey butter. This recipe will yield 6 jumbo buttermilk biscuits with light, flaky layers. Enjoy! #food #Recipe #Foodie


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