Biscuits

12

Recipe by: Ree Drummond

Show: Pioneer Woman

Episode: Kidswap Sleepover

Ingredients

  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups all-purpose flour, plus more for dusting
  • Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup powdered milk
  • 1 tbsp granulated sugar
  • 5 tsps baking powder
  • 2 tsps cream of tartar
  • 2 tsps salt
  • 115g cold Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter , cut into bits
  • ½ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup shortening
  • Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups buttermilk
  • ¼ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup melted Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter

Use imperial measurements

Method

How to make Biscuits

Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.

Using a pastry cutter, cut the Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter and shortening into the dry mixture until blended thoroughly.

Fold in the buttermilk until the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter .

Bake until golden brown, 10 to 12 minutes.