No yeast bread
Monica Force Kerley
Last updated 8 years ago
Irish scones: preheat oven to 425. 2 c self rising flour, 1/2 c sugar, 1/2 stick of butter. Mix with fingers until it resembles fine crumbs. Mix in 1 tb of caraway seeds if you like, and/or raisins Make a well in center, add 1/2 c buttermilk and 1 large egg. Mix until combined, and starts to make a dough. Dump out on floured counter, and knead until no longer sticky and it's all fully incorporated. I cut the dough in half and press out to about 1/2", and cut 4 scones from each half. Bake on a cookie sheet for 20-30 min, until golden brown.
Two biscuits recipe 1/2 C self rising flour 1 Tbsp chilled shortening 1/8 C of buttermilk pinch of salt dash of sugar Mix dry ingredients, cut butter into the flour, add liquid & form a small dough ball. Pat or roll it out & cut two large biscuit rounds. Place on buttered cookie sheet, top with melted butter & bake 14-18 minutes in a 450 degree oven.
Southern Biscuits - Nathalie Dupree and Cynthia Graubart
Pulse together the cream cheese, 2/3 cup butter, and 1 cup of self rising flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes. bake 425