72 sour biscuits all flour Recipes

king arthur unbleached all-purpose flour, baking powder, baking soda, sugar, salt, buttermilk, canola oil, reduced-fat sour cream

crisco original no-stick cooking spray, martha white self-rising flour, brown sugar, divided, crisco all-vegetable shortening, milk, mashed canned sweet potato or mashed cooked sweet potato, sour cream

strawberries, trimmed and quartered (7 1/2 cups), granulated sugar (to taste), chilled heavy cream, sour cream, sugar, vanilla, all-purpose flour, sugar, baking powder, salt (rounded), baking soda, cold unsalted butter, cut into 1/2 inch cubes, well-shaken buttermilk, milk (for brushing biscuits) or 1 tbsp cream (for brushing biscuits)

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

firm-ripe pears (such as bosc), granny smith or other tart apples, apricot preserves, warmed, brown sugar, lemon juice, cinnamon, all-purpose flour, sugar, plus more for sprinkling on biscuits, baking powder, baking soda, salt, chilled unsalted butter , cut into pieces, sour cream, buttermilk, whipping cream, sugar

sweet potato (about 8 oz), butter or margarine, chopped pecans, all-purpose flour, baking powder, salt, cold butter , cut into pieces, sour cream, light brown sugar, maple syrup, butter, melted

biscuit/baking mix, paprika, sour cream, egg, onion, finely chopped, minced fresh parsley, prepared mustard, prepared horseradish, salt, pepper, lean ground beef, butter, king arthur unbleached all-purpose flour, milk, frozen peas and carrots, salt, pepper

fat-free milk, lemon juice, reduced-fat sour cream, reduced-fat mayonnaise, salt, curry powder, pepper, sliced fresh mushrooms, apple, peeled and chopped, celery rib, chopped, chopped green pepper, butter, king arthur unbleached all-purpose flour, cubed cooked turkey breast, frozen peas, toasted reduced-fat biscuits, split

cream cheese, at room temperature, sugar, all-purpose flour, egg, sour cream, white chocolate (valrhona chocolate or any other good quality chocolate will do), plain digestive biscuit, crushed finely, butter, melted

lean ground beef, browned and drained, onions, sliced, brummel and brown spread, worcestershire sauce, mixed mushrooms, drained, all-purpose flour, water, beef bouillon cube, biscuit mix, nonfat milk, fat free sour cream, reduced-fat sharp cheddar cheese, fresh parsley, chopped