Difference between revisions of "Maltese Biscuits"
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[[Category:Biscuit Recipes]] | [[Category:Biscuit Recipes]] | ||
[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
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[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Revision as of 03:48, 2 April 2012
Ingredients
- 1 pkt. dry yeast
- ¼ cup warm water
- 2½ cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ⅛ cup sugar
- ½ cup shortening
- 1 cup buttermilk
Directions
- Dissolve yeast in warm water, set aside.
- Mix dry ingredients in order given, cutting in shortening as in pie dough.
- Stir in buttermilk, along with the water and yeast mixture.
- Blend thoroughly, dough can be refrigerated up to 3 days or made into biscuits right away.
- Turn onto floured board and kneed lightly.
- Roll out and cut out.
- Let rise slightly.
- Bake in a 400°F oven.
