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The Best Soul Food Biscuits

Recipe Super Sourceby Kathy Smith

Whenever I take the time to get up early and produce these tender, from-scratch buttermilk biscuits, people scarf them down. They quickly get a hold of the whole batch of biscuits right off of the baking pan before I can get a spatula to move them to a serving tray and then walk them over to the kitchen table.

Due to the fact biscuits are fresh via the oven, people often toss the piping hot biscuits forwards and backwards between their hands when walking back to their plates. From behind me, I the famished seek to nurse their scarlet palms, “Yow! Hot!.”

And once sitting, people rip open the buttermilk biscuits so that they can put a dab of butter or jam in the middle. Steam rises out and onto their faces and the butter quickly melts and drips down the corners of the biscuits.

Biscuit Ingredients:

2 cups cake flour

teaspoon baking soda

1 teaspoon baking powder

teaspoon baking soda

cup in addition to 1 tablespoon very cold butter

– 1 cup lowfat buttermilk

Set the oven to 500. Finely try to cut the butter into the small portions, then chill inside fridge while fixing the rest of the materials. Blend dry items within a bowl. Utilizing a pastry mixer or alternatively fork, cut your butter straight into the dry ingredients until combination resembles coarse meal. Pour in the buttermilk and gently stir.

Loosely build the dough in to a 1″ thick rectangular shape. You should not overwork the dough. The rectangular shape needs to just slightly keep together. Cut the dough in to biscuits and place upon a greased baking pan. Bake within the oven for 10 minutes or until finally softly browned on top.

You can cover them with a clean kitchen towel to help keep them warm at the table and then enjoy!
More Information:

Learn more about soul food here with this breads, or with this corn pone.

Source: PopularArticles.com

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