1 pk Dry yeast 2 tb Water -- warm (105 to 115 F) 2 c Buttermilk 5 c Self-rising flour 3/4 c Sugar 1 c Shortening Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix well, and set aside. Combine flour and sugar; cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; stir until dry ingredients are moistened. Cover and let rise in a warm place until doubled. Or cover bowl tightly, and store in refrigerator until needed. (Dough may be stored up to 3 days.) Punch dough down; turn dough out on a lightly floured surface. Knead lightly 3 or 4 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
How To make Feather Biscuits's Videos
DIY Rainbow Chocolate Orange Cookies | Feather and Fan Technique | CarlyToffle
Today I made these tasty chocolate orange rainbow biscuit cookies with cool patterned icing made using a skewer. These cookies are so easy to create for yourself and it’s a simple recipe to make with kids.
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How To Decorate Feather Cookies
Watch how I decorated feather cookies using royal icing, a fan brush, and an airbrush. These cookies are crow feathers and part of a Halloween set (I will have tutorials on the whole set) but you could easily change the color to fit your theme. For detailed instructions visit thefarmersdaughterbakes.com While you are there be sure to check out the recipe I used for these cookies... Pumpkin Spice Sugar Cookies! If you enjoyed this video please subscribe. Thanks for watching!
Bake Club presents: How to do feather icing
This video shows you how to feather icing, creating a beautiful pattern which we even used on our Mocha Nanaimo no bake bars!
Chocolate Covered cookies|sandwich cookies with nougatine filling and incredible feather decoration
Chocolate Covered cookies|sandwich cookies with nougatine filling and incredible feather decoration ingredient : 250 grams soft butter Four tablespoons of caster sugar A little of vanilla flavour Whole one egg and one egg yolk A tablespoon of chamia spread A half tablespoons of cocoa Four tablespoons of starch A teaspoon of sweet yeast white flour filling : 150 grams of soft butter four tablespoons of starch three tablespoon of chamia spread 50 grams of nougatine decoration : white chocolate small piece of milk chocolate
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Raisin Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raisin Cookies. Raisin Cookies are very popular, probably because of their soft and chewy texture and buttery sweet flavor. These homey, raisin-packed, old fashioned drop cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonfuls onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color.
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Feather Icing Bakewell tart
A top tip, of how to put feather icing on Bakewell, biscuits or Birthday cake. In one simple EASY step