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Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse bread crumbs.
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 ...
Charcoal biscuit: United Kingdom (England) Biscuit based on a powdered willow charcoal or activated carbon mixed with ordinary flour, and made into dough with butter, sugar and eggs. They were originally made to cure stomach trouble and are nowadays enjoyed with cheeses. Chinese walnut cookie: China Traditionally served at Chinese New Year. [2]
A serving of biscuits and gravy, accompanied by home fries. Biscuits and gravy is a popular breakfast dish in the United States, especially in the south. [1] The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), [2] made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
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Shrewsbury biscuits/cookies – Originated and are still made in the historic town of Shrewsbury, England. It is a rich shortbread made with butter, sugar, flour, egg and aroma, often enhanced with currants. The first Shrewsbury biscuits recipe was printed in London in 1658, in a book titled: 'The Compleat Cook'. Sandies – a shortbread cookie ...
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