Biscuits recipe yields soft and fluffy biscuits perfect for breakfast or as a side dish. The recipe calls for 100% whole wheat flour, baking powder, salt, sugar, butter, and buttermilk.
Were ya kpochaa ya Mmanụ aṅụ mmiri ara ehi, sandwich na akwa na anụ ezi, ma ọ bụ jiri ya jee ozi nsen e ghere eghe maka nri ụtụtụ ma ọ bụ brunch dị ụtọ.
-Awụlikwa elu na-:
How to Make Whole Wheat Biscuits
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Kpoo oven ahụ ruo ogo 425. N'ime ihe nhazi ihe oriri, gbanye ntụ ọka wit dum, ntụ ntụ, soda soda, nnu, na shuga ka ị jikọta. Gbakwunye iberibe bọta oyi kpọnwụrụ na usu ruo mgbe ngwakọta ahụ yiri crumbs.
Nyefee na a nnukwu efere igwe anaghị agba nchara ma wụsa mmiri ara ehi n'elu; na-eji ndụdụ ma ọ bụ spatula rọba, kpalie ruo mgbe ọ na-etolite ooh, ntụ ọka dị ntakịrị; ọ bụrụ na mgwakota agwa yiri ka ọ kpọrọ nkụ, tinyekwuo tablespoons mmiri ara ehi.
Arụla ọrụ oke! (N'aka nke ọzọ, bee bọta ahụ n'ime ntụ ọka ahụ n'ime nnukwu efere ngwakọta na-eji a achịcha dị iche iche ma ọ bụ abụọ ndụdụ).
Nyefee mgwakota agwa n'elu ebe ntụ ọka dị ntakịrị, kpochaa ntụ ọka n'elu, ma jiri nwayọọ weta ya na bọọlụ siri ike. Gwakọta ntụ ọka ahụ n'ime rectangular ihe dịka ¾'' oke. Mgbe ahụ, na-eji mma dị nkọ ma ọ bụ ịkpụcha bench, bee ntụ ọka ahụ n'ime iberibe anọ.
Gwakọta ntụ ọka ntụ ọka ndị ahụ n'elu ibe gị, na-eme achịcha ntụ ọka ọ bụla na-esighị ike n'etiti ọkwa, ma pịa ala ka ọ daa. Were ntụ ọka bench bulie mgwakota agwa ma jiri ntụ ọka mee ka ọ ghara ịrapara n'ahụ ya.
Ọ bụrụ na ọchọrọ, belata obere akụkụ n'akụkụ mgwakota agwa ka ịmepụta akụkụ dị ọcha. Nyefee mgwakota agwa n'ime akụkụ anọ gbara ọkpụrụkpụ ¾. Jiri ntụ ọka wụsa agụba nke mma dị nkọ ma bee mgwakota agwa n'ime oghere iri na abụọ.
Nyefee squares na a 13 '' x 18 '' nke a kwadebere efere dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom.
Remove the Whole Wheat Biscuits from the oven and brush with melted butter, if desired. Enjoy warm!
Ntụziaka emetụtara:
- Biscuits arụrụ n'ụlọ.
- Biscuits dị ụtọ
- Biscuits mmiri ara ehi
- Biscuits Wheat dum
- Biscuits na ham na cheese
Ntụziaka
Biscuits Wheat dum
Ngwaọrụ
Efrata
- ¼-3 iko ntụ ọka wit niile
- ½ teaspoon ntụ iji koo achịcha
- 1-½ tablespoons ntụ ịme achịcha
- 4 teaspoon sugar
- 1-½ teaspoons nnu kosher
- 2 osisi oyi unsalted butter , bee n'ime iberibe
- 2-⅓ ruo 2-½ iko mmiri ara ehi ara ehi ma ọ bụ mmiri ara ehi emere n'ụlọ (Lee ndetu) , oyi ma ọ bụ dị ka achọrọ
ntuziaka
- Kpoo oven ahụ ruo ogo 425. N'ime ihe nhazi ihe oriri, gbanye ntụ ọka wit dum, ntụ ntụ, soda soda, nnu, na shuga ka ị jikọta. Gbakwunye iberibe bọta oyi kpọnwụrụ na usu ruo mgbe ngwakọta ahụ yiri crumbs.
- Nyefee na nnukwu efere igwe anaghị agba nchara ma wụsa mmiri ara ehi n'elu; na-eji ndụdụ ma ọ bụ spatula rọba, kpalie ruo mgbe ọ na-etolite ooh, ntụ ọka dị ntakịrị; ọ bụrụ na mgwakota agwa yiri ka ọ kpọrọ nkụ, tinyekwuo tablespoons mmiri ara ehi. Arụla ọrụ oke! (N'aka nke ọzọ, bee bọta ahụ n'ime ntụ ọka ahụ n'ime nnukwu efere na-agwakọta site na iji mpempe pastry ma ọ bụ ndụdụ abụọ).
- Nyefee mgwakota agwa ahụ n'elu ebe ntụ ọka na-adịchaghị mfe, kpochaa n'elu ntụ ọka ahụ na ntụ ọka ọzọ ma weta ya nwayọ n'ime bọọlụ siri ike. Gwakọta ntụ ọka ahụ n'ime rectangular ihe dịka ¾'' oke. Mgbe ahụ, na-eji mma dị nkọ ma ọ bụ bench scraper, bee ntụ ọka ahụ n'ime iberibe anọ.
- Tụkọta iberibe mgwakota agwa n'elu ibe gị, na-egweri ntụ ọka ntụ ọka ọ bụla na-esighị ike n'etiti ọkwa, ma pịa ala ka ọ daa. Were ntụ ọka bench bulie mgwakota agwa ma were ntụ ọka kpuchie elu ya ka ọ ghara ịrapara ntụ ọka ahụ. Kpochapụ oke dị mkpa n'akụkụ akụkụ nke mgwakota agwa ka ịmepụta akụkụ dị ọcha ma ọ bụrụ na achọrọ ya.
- Nyefee mgwakota agwa n'ime rectangle ¾" gbara ọkpụrụkpụ. Were ntụ ọka fụchaa agụba nke mma dị nkọ ma bee ntụ ọka ahụ n'okirikiri iri na abụọ. 13 '' x 18 '' nke a kwadebere efere that has been dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Whole Wheat Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Cover leftovers tightly and store them at room temperature or in the refrigerator for up to 5 days. Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall Homemade Buttermilk Biscuits with layer upon flaky layer of buttery goodness.
- Cold butter is crucial for Perfect Buttermilk Biscuits. If you have time, cube the butter and place it on a plate in the freezer before using it; this keeps it nice and cold while mixing. Also, try placing the flour in the freezer too before beginning.
- When cutting the dough with a biscuit cutter, do not twist the cutter. Instead, press the cutter down into the dough firmly. Twisting it will seal off the Homemade Buttermilk Biscuits' edges, preventing them from rising.
- Nke a bụ ụzọ dị ngwa isi mee mmiri ara ehi a na-eme n'ụlọ: Tinye 4 teaspoons nke ihe ọṅụṅụ lemon ọhụrụ ma ọ bụ mmanya ọcha iji tụọ, wee tinye mmiri ara ehi ka ọ bụrụ otu iko. Mee ka ngwakọta ahụ nọrọ ọdụ maka nkeji 1 ruo 5 na ụlọ okpomọkụ; ọ ga-agbagọ ntakịrị, gbakọọ ma dịrị njikere iji.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.