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Cream of Tartar Biscuits Recipe

Cream of Tartar Biscuits Recipe

Cream of Tartar Biscuits are a staple in many kitchens, offering a quick and easy way to create light, fluffy biscuits that pair perfectly with a variety of dishes. Whether served with butter and jam for breakfast, or alongside a hearty stew for dinner, these biscuits are versatile and delicious. With a handful of simple ingredients, you can whip up a batch of these classic biscuits in no time.

Cream of Tartar Biscuits Recipe


Ingredients:

  • 1 pint of flour: The base of the biscuits, providing the structure. Flour is essential for giving the biscuits their soft, tender crumb.
  • 1 teaspoonful of soda (baking soda): This acts as a leavening agent, helping the biscuits rise and become airy. When combined with an acid like cream of tartar, it produces carbon dioxide gas, which creates the light texture.
  • 2 teaspoonfuls of cream of tartar: This is the acidic component that reacts with the baking soda to leaven the biscuits. It also adds a subtle tanginess that enhances the flavor.
  • 1/2 teaspoonful of salt: Salt is crucial in balancing the flavors, ensuring that the biscuits aren't too bland and enhancing the overall taste.
  • 1 tablespoonful of lard: Lard provides the necessary fat content, which contributes to the flakiness and moisture in the biscuits. It also helps in creating a tender texture.

Procedure:

  1. Prepare the Dry Ingredients: Begin by sifting the flour into a large mixing bowl. Sifting helps to aerate the flour, resulting in lighter biscuits. Mix the baking soda, cream of tartar, and salt into the flour. Stir these dry ingredients together thoroughly, ensuring that the leavening agents and salt are evenly distributed throughout the flour. This step is vital for achieving consistent rise and texture in your biscuits.

  2. Incorporate the Lard: Cut the tablespoon of lard into small pieces and add it to the flour mixture. Using a pastry cutter or your fingers, work the lard into the flour until the mixture resembles coarse crumbs. The goal is to coat the flour particles with fat, which will help create layers of flakiness in the biscuits. Be sure not to overwork the dough at this stage, as this can lead to tough biscuits.

  3. Add Liquid and Form the Dough: Gradually add milk or water to the flour mixture, stirring gently with a fork or your hands. The amount of liquid required may vary slightly depending on the flour, so add just enough to bring the dough together. The dough should be soft but not sticky, and it’s important to handle it as little as possible to avoid developing too much gluten, which can make the biscuits dense and chewy.

  4. Roll and Cut the Dough: Turn the dough out onto a lightly floured surface and gently roll it out to about 1/2-inch thickness. Shape the biscuits with a round biscuit cutter or a glass. Press down firmly and straight to make sure they cook evenly.. Gather any scraps, re-roll, and cut out additional biscuits until all the dough is used.

  5. Bake the Biscuits: Preheat your oven to 425°F (220°C). Place the biscuits on a baking sheet, leaving a little space between each one for even baking. Bake for 10-12 minutes, or until the biscuits are golden brown on top. The high heat will help the biscuits rise quickly, creating a crisp exterior while keeping the interior soft and fluffy.

  6. Cool and Serve: Once baked, remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve them warm, with butter, honey, or your favorite preserves. These biscuits are also excellent when paired with savory dishes like soups, stews, or roasted meats.

Approximate Calorie Count:

Each Cream of Tartar Biscuit typically contains about 80-100 calories, depending on the size of the biscuits and the specific ingredients used. A batch of this recipe yields around 10-12 biscuits, bringing the total calorie count for the batch to approximately 800-1200 calories. The lard and flour contribute the most to the calorie content, with each biscuit providing a satisfying but moderate amount of energy.

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