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Heat oven to 450ºF. Mix first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Laughing at my baking blasphemy, I set the microwave for 15 seconds. ... fully expecting the Yeast Curse to return with a vengeance and for my Angel Biscuits to emerge from the oven as flat, dense ...
Bit by bit pour the buttermilk into the mix, working it into a dough as you go. As soon as it becomes a cohesive dough, stop adding buttermilk (and stop mixing—nobody wants a tough crumb). If ...
In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other ...
Biscuit: A baked, commonly flour-based food product. The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". [2] This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. [3]
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