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.
Slather o pẹlu Bota Oyin, sandwiched pẹlu ẹyin ati ẹran ara ẹlẹdẹ, tabi sin pẹlu eyin eyin fun a dun aro tabi brunch.
How to Make Whole Wheat Biscuits
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Ṣaju adiro si 425 °. Ninu ero isise ounjẹ, pulse gbogbo iyẹfun alikama, lulú yan, omi onisuga, iyo, ati suga lati darapo. Fi awọn ege bota ti o tutu ati pulse titi ti adalu yoo fi dabi awọn crumbs isokuso.
Gbigbe lọ si a nla alagbara, irin dapọ ekan ki o si fi ọra bota sori oke; lilo orita kan tabi spatula roba, aruwo titi ti o fi ṣe tutu, iyẹfun tacky die-die; ti esufulawa ba dabi pe o gbẹ, fi awọn tablespoons diẹ sii ti ọra-ọra.
Maṣe ṣiṣẹ apọju! (Ni omiiran, ge bota naa sinu iyẹfun ni ekan idapọ nla kan nipa lilo a pastry oko ojuomi tabi orita meji).
Gbe esufulawa si ori ilẹ ti o ni iyẹfun ti o fẹẹrẹ, eruku oke pẹlu iyẹfun diẹ sii, ki o si rọra mu u wá sinu bọọlu ti o ni inira. Pa esufulawa naa sinu onigun mẹta nipa ¾'' nipọn. Lẹhinna, lilo ọbẹ didasilẹ tabi ijoko scraper, ge esufulawa si awọn ege mẹrin.
Ṣe awọn ege iyẹfun naa si ori ara wọn, ni ipanu eyikeyi awọn iyẹfun gbigbẹ ti ko rọ laarin awọn ipele, ki o tẹ mọlẹ lati tan. Gbe esufulawa naa pẹlu scraper ibujoko kan ki o si rọ eruku ilẹ pẹlu iyẹfun lati ṣe idiwọ lati duro.
Ti o ba fẹ, ge aala tinrin ni ayika awọn ẹgbẹ ti iyẹfun lati ṣẹda awọn egbegbe mimọ. Yi iyẹfun naa sinu igun onigun ¾” ti o nipọn. Eruku abẹfẹlẹ ti ọbẹ didasilẹ pẹlu iyẹfun ki o ge iyẹfun naa si awọn onigun mẹrin mejila paapaa.
Gbe awọn onigun mẹrin lọ si a 13 '' x 18 '' ti a pese sile yan 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!
Awọn ilana ti o jọmọ:
- Homemade Biscuits.
- Awọn biscuits ti o dun
- Biscuits bota
- Gbogbo Alikama Biscuits
- Ham ati Warankasi biscuits
ohunelo
Gbogbo Alikama Biscuits
Irinṣẹ
eroja
- 3 si ¼ agolo gbogbo iyẹfun alikama
- ½ teaspoon kẹmika ti n fọ apo itọ
- 1-½ tablespoons pauda fun buredi
- 4 teaspoon suga
- 1-½ Awọn teaspoons iyo iyo kosher
- 2 ọpá tutu unsalted bota , ge si ona
- 2-⅓ si 2-½ agolo wara bota tabi wara ti ile (Wo Awọn akọsilẹ) , tutu tabi bi o ṣe nilo
ilana
- Ṣaju adiro si 425 °. Ninu ero isise ounjẹ, pulse gbogbo iyẹfun alikama, lulú yan, omi onisuga, iyo, ati suga lati darapo. Fi awọn ege bota ti o tutu ati pulse titi ti adalu yoo fi dabi awọn crumbs isokuso.
- Gbigbe lọ si ekan nla ti o dapọ irin alagbara, irin ati ki o ṣan bota lori oke; lilo orita kan tabi spatula roba, aruwo titi ti o fi ṣe tutu, iyẹfun tacky die-die; ti esufulawa ba dabi pe o gbẹ, fi awọn tablespoons diẹ sii ti ọra-ọra. Maṣe ṣiṣẹ apọju! (Ni omiiran, ge bota naa sinu iyẹfun ti o wa ninu ekan nla kan ti o dapọ nipa lilo apẹja pastry tabi orita meji).
- Gbe esufulawa jade si ori ilẹ ti o ni iyẹfun ti o fẹẹrẹ, eruku oke ti iyẹfun pẹlu iyẹfun diẹ diẹ sii ki o si mu u papọ ni rọra sinu bọọlu ti o ni inira. Pa esufulawa naa sinu onigun mẹta nipa ¾'' nipọn. Lẹhinna, lilo ọbẹ didasilẹ tabi scraper ibujoko, ge esufulawa si awọn ege mẹrin.
- To awọn ege esufulawa si ori ara wọn, ṣe ipanu eyikeyi awọn iyẹfun gbigbẹ ti ko rọ laarin awọn ipele, ki o tẹ mọlẹ lati tan. Gbe esufulawa naa pẹlu scraper ibujoko kan ki o si rọ eruku ilẹ pẹlu iyẹfun lati ṣe idiwọ iyẹfun lati duro. Ge aala tinrin ni ayika awọn ẹgbẹ ti iyẹfun lati ṣẹda awọn egbegbe mimọ ti o ba fẹ.
- Yi iyẹfun sinu iyẹfun ¾" nipọn onigun. 13 '' x 18 '' ti a pese sile yan 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!
awọn akọsilẹ
- 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.
- Eyi ni ọna ti o yara lati ṣe buttermilk ti ile: Fi awọn teaspoons 4 ti oje lẹmọọn titun tabi kikan funfun lati ṣe iwọn, lẹhinna fi wara kun si ago 1 dogba. Aruwo ki o jẹ ki adalu joko fun iṣẹju 5 si 10 ni iwọn otutu yara; yóò rọ̀ díẹ̀díẹ̀, yóò nípọn, yóò sì múra tán láti lò.
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.