209485 make biscuit dough without baking powder Recipes

best, baking powder, salt, milk and water, half each, butter, lard

king arthur unbleached all-purpose flour, sugar, baking powder, salt, shortening, egg, milk

ground beef, milk, bread, cubed, onion, chopped, salt, pepper, baking powder, oil , for browning, cream of mushroom soup

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

water, skinless, boneless chicken breast halves, salt and ground black pepper to taste, potatoes, peeled and diced, carrots, peeled and diced, stalks celery, chopped, onion, chopped, cubes chicken bouillon, bay leaves, cornstarch, water, refrigerated biscuit dough, butter, garlic powder, onion powder, dried parsley

baking powder biscuits, pork sausage, flour, milk, salt and pepper, shredded cheese (optional)

lukewarm water, flour, enough to form dough, salt, baking powder (depends on recipe) (optional)

baking powder biscuits, egg, lightly beaten, cream, dry mustard, worcestershire sauce, cheddar cheese, grated (we like old)

onion, butter, chicken, cooked and chopped, cream of chicken soup, light sour cream, milk, cheddar cheese, shredded, biscuits, uncooked, flour , sifted, baking powder, salt, shortening, milk

king arthur unbleached all-purpose flour, sugar, baking powder, cream of tartar, salt, shortening, milk, egg

ricotta cheese, butter (softened ), sugar, eggs (room temperature ), lemon juice, fresh lemon rind, almond extract, rum extract, all-purpose flour, ground almonds (blanched ), baking powder, salt, nutmeg, cardamom, raisins, diced citron, diced orange rind, butter (melted ), powdered sugar

all-purpose flour, baking powder, sugar, salt, milk, lard, melted

crescent roll dough (they make it without the triangle shaped cuts in it now, so if you can find it, use it. if not, the ), part-skim ricotta cheese, light cream cheese, chopped fresh rosemary, honey, sliced canned mango (in light syrup), grapes (halved ), chopped dates, canned mandrin orange section (in light syrup, any fruit of your liking will do fine. you could even use nuts too if you want, i wo), honey, white wine, lemon juice, splenda granular (or sugar ), light syrup , from canned fruit

biscuits, flour, baking powder, salt, unsalted butter, milk, gravy, ground pork sausage, green onions, all purpose flour, whole milk, garlic powder, salt and black pepper to taste.