Mama Bears Eazy Campin Breakfast plus telling our firework experience
Mama Bears Eazy Campin Breakfast plus telling our firework experience, We did NOT have to have mask nor have the Jab to enjoy ourself at the Washington DC fireworks, which was fantastic! No one wore mask, that we saw!
Here's the biscuit recipe again for yall=
2 cups flour
1 tsp. baking powder
1/2 tsp salt
1/2 cup cold cold Butter (the size of an egg=4 or 5 TBSP) or vegetable shortening if ya must
1/2 tsp baking soda
1 cup buttermilk
4 tablespoons, butter, melted for brushin on the biscuits
Preheat oven to 425 degrees F.
Sift flour, baking powder and salt in a medium sized bowl. Cut in vegetable-shortening or chunks of the cold butter
4-5 Tbsp worth or about the size of a large egg,
until mixture resembles coarse crumbs.
In a separate bowl or measuring cup add buttermilk and baking soda and mix till combined.
Add milk mixture all at once to the bowl of dry ingredients and mix quickly until dough follows fork around the bowl.
Using your hands turn out the dough onto floured surface, dust top with flour and with your hands gently fold dough
over on itself 5 or 6 times. The top will be smooth with flour and the center will still be sticky so only add a
little more flour if the outside of the dough is sticky.
Pat the dough with your hands into a large 1-inch thick round.
Cut out biscuits with a 2-inch cutter that has been dipped in flour, being sure to push straight down through the dough
and come straight up. (Do not twist the cutter in the dough)
Place biscuits on baking sheet so that they do not touch.
Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.
Brush with melted butter immediately.
NOTE from Mama Bear Dont over work or yall end up with hockey pucks
The secret to fluffy and delicious biscuits is not to handle the dough too much.
Instead of kneading the dough,
fold the dough 5 or 6 times with one hand, while the other hand, is holding it into a round shape.
Another secret is not to use a rolling pin.
Just a soft pat of the hand is all you need to pat the dough down into a 1-inch thick round and
when cutting the dough with the cutter do not twist the cutter, just push down and lift up.
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