Ichi ndicho chido chedu chinodavirwa cheSouth buttermilk biscuits. Mabhisikiti acho anogadzirwa nekuchepeta uye mafuta, pamwe chete nehuturi nezvimwe zvinhu. Hupfu hwegorosi hwakakosha huchaita kuti idzi dziwedzere kuwedzera, asi chero upfu hwakakosha huchave hwakanaka. Chinokosha ndechekuti unotakura sei mukanwa. Knead uye runyoro zvinyoro uye zvishoma zvingabvira.
Ndinoda kuita mabhisikiti akaenzana nokuti ndinogona kuvadzura vose kamwechete - kwete kubvongodza zvimedu Kana ukacheka mabhisikiti akapoteredza, zvinyorwa zvinonyoreswa kuti zvigadzire mabhisikiti akawanda, uye zvichanyanya kuoma.
Zvamunoda
- 2 makapu yose yechinangwa choupfu (9 ounces,
- spoon uye tsvina )
- 2 1/2 masipunikiti kubika poda
- 1/4 teaspoon baking soda
- 1 teaspoon munyu
- 1/4 kapu yemarara (kana kupfupisa yemiriwo, kubviswa)
- 2 tablespoons bata (yakanyungudutswa)
- 3/4 mukombe
- buttermilk
Nzira Yokuita Izvo
- Ikoji inopisa kusvika ku 450 F. Ruramisa chigunzva chevheni mukati.
- Muchibiro chikuru, pamwe chete noupfu, hupfu hwebibiki, soda, uye munyu. Dharirai mucheche nekuchepeta kusvikira muine zvidimbu zvakakura zvezai. Ita tsime pakati pezvakaoma zvakaoma; pour in buttermilk. Nekapu yehuni, nyatsonanidza kuisa zvinoshandiswa muhutura, kutozosvikira musanganiswa uri kubatana pamwechete. Kana zvichidikanwa, wedzera mamwe maasipuniki etimutikiti.
- Shandura bundu kunzvimbo isina kuchena. Pat poda inopinda mudenderedzwa anenge masendimita masere pakureba uye 1/2-inch thick. Uchishandisa 2 1/2 kusvika ku 3-inch bhasikiti cutter, bvisa uye uise panzvimbo isina kubviswa. Unganidza zvinyorwa uye tora mukati uye udzoke.
- Bika pakati pepakati pevheni yevheni kusvika maminitsi gumi kusvika ku12, kusvikira zvigunwe zvemabhisikiti zvisingasviki.
- Inoita mabhisiki 10 kusvika ku12, zvichienderana nekukura kwebhakiki yako.
Nutritional Guidelines (pakushanda) | |
---|---|
Calories | 152 |
Total Fat | 9 g |
Saturated Fat | 4 g |
Unsaturated Fat | 4 g |
Cholesterol | 8 mg |
Sodium | 444 mg |
Carbohydrates | 15 g |
Dietary Fiber | 2 g |
Protein | 2 g |