Buttermilk biscuits and basic biscuits recipes

Posted by Penny Moline on Friday, June 25, 2021 Under: Quick Bread
small size
pastry flour 1 lb 8 oz
bread flour 1 lb 8 oz
baking powder 3.5 oz
salt .5 oz
sugar 4 oz

butter 8 oz
shortening 8 oz

butter milk 2 lb 4 oz
cheddar cheese optional 6 oz 
Sift together dry ingredients
cut in butter and shortening  Add buttermilk to mix.  rest 30 minute.  roll 3/4 inch thick and cut into 2 1/2 inch circles.  egg wash and bake at 425.

Butter milk biscuits training size or home size
Ap flour 1 3/4 cup
salt 1/2 t
double acting baking powder 2 t
sugar 1 t
baking soda 1/2 t
shortening 1/4 cup
butter milk 3/4 cup
 
Biscuit #2 Creaming method
shortening 6 oz 
sugar 4 oz
salt .5 oz
powdered milk 2 oz
eggs 3 ounce
water 1 lb 8 oz
bread flour 1 lb 12 oz
cake flour 12 oz
baking powder 
Cream together shortening, sugar, salt and powdered milk.  add eggs and water, cream  sift together dry ingredients
Combine dry and liquid ingredients.  let rest.  make up roll 3/4 inch cut out in circles egg was and bake at 425. 

Biscuits Basic
bread flour 1 lb 4 oz
pastry flour 1 lb 4 oz
salt 3/4 oz
sugar 2 oz
baking powder 2 1/2 oz
butter 14 oz
milk 1 lb 10 oz
mixing and make up biscuit method.  Scaling approximately 1lb per dozen 2 inch biscuits.  roll out 3/4 thick.Can add herbs and cheese add 1 T garlic powder 1 T italian seasoning and 2-3 cups cheddar cheese.  Can make buttermilk biscuits by adding buttermilk instead of milk.  

In : Quick Bread 

Next post: egg roll rich
Previous post: Croissants

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Buttermilk biscuits and basic biscuits recipes

Posted by Penny Moline on Friday, June 25, 2021 Under: Quick Bread
small size
pastry flour 1 lb 8 oz
bread flour 1 lb 8 oz
baking powder 3.5 oz
salt .5 oz
sugar 4 oz

butter 8 oz
shortening 8 oz

butter milk 2 lb 4 oz
cheddar cheese optional 6 oz 
Sift together dry ingredients
cut in butter and shortening  Add buttermilk to mix.  rest 30 minute.  roll 3/4 inch thick and cut into 2 1/2 inch circles.  egg wash and bake at 425.

Butter milk biscuits training size or home size
Ap flour 1 3/4 cup
salt 1/2 t
double acting baking powder 2 t
sugar 1 t
baking soda 1/2 t
shortening 1/4 cup
butter milk 3/4 cup
 
Biscuit #2 Creaming method
shortening 6 oz 
sugar 4 oz
salt .5 oz
powdered milk 2 oz
eggs 3 ounce
water 1 lb 8 oz
bread flour 1 lb 12 oz
cake flour 12 oz
baking powder 
Cream together shortening, sugar, salt and powdered milk.  add eggs and water, cream  sift together dry ingredients
Combine dry and liquid ingredients.  let rest.  make up roll 3/4 inch cut out in circles egg was and bake at 425. 

Biscuits Basic
bread flour 1 lb 4 oz
pastry flour 1 lb 4 oz
salt 3/4 oz
sugar 2 oz
baking powder 2 1/2 oz
butter 14 oz
milk 1 lb 10 oz
mixing and make up biscuit method.  Scaling approximately 1lb per dozen 2 inch biscuits.  roll out 3/4 thick.Can add herbs and cheese add 1 T garlic powder 1 T italian seasoning and 2-3 cups cheddar cheese.  Can make buttermilk biscuits by adding buttermilk instead of milk.  

In : Quick Bread 

Next post: egg roll rich
Previous post: Croissants

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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