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Parslied Buttermilk Biscuits Recipe

Parslied Buttermilk Biscuits recipe and other biscuit recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Parslied Buttermilk Biscuits recipe  PDF



2 1/2 c Flour divided
5 ts Baking powder
1 1/2 ts Salt
4 c Shortening
4 tb Parsley, fresh chopped
4 c Buttermilk

Preheat oven to 500F. Lightly grease a large cookie sheet. Sift 1 1/2 cups of the flour and the salt into a large bowl, setting remain ing flour aside in a small bowl. Cut the shortening into the flour mi ture with a pastry blender or a fork until the mi ture resembles coarse meal stir in the chopped parsley. Pour in the buttermilk all at once and stir with a fork until the mi ture just holds together. Do not overwork the dough should be wet and a little lumpy. Flour hands with reserved flour and pull of a 1/4 cup piece of wet dough. Toss the dough lightly in the bowl of flour to coat roll gently into a smooth ball between palms of hands. The inside of the biscuit will still be very wwet place biscuit carefully on the prepared cookie sheet. Repeat the procedure with the remaining dough, flouring the hands as necessary and placing the formed biscuits on the cookie sheet so they just touch.. Pat each biscuit gently to flatten slightly. Bake for 8 to 10 minutes until golden brown. Makes about 8 biscuits. Nutrition Information per biscuit: 202 ea 02 Calories 4 g Protein 30 g
Carbohydrates 7 ts 690 mg Sodium 1 mg Cholesterol
REDBOOK magazine Nov 1990 per Fred Peters

Parslied Buttermilk Biscuits recipe and other biscuit recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
651 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Parslied Buttermilk Biscuits recipe  PDF   Biscuit recipes RSS   New

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