9.5.10

BISCUITS DELUXE

Cream of tartar or tartaric acid is a wonderful leavening and stabilizing agent. The chemical name is potassium bitartrate; it is the powdery byproduct of winemaking. You can find it in the bakery isle in a metal tin or in a small cardboard box. 

BISCUITS DELUXE
2 cups flour
1 Tbsp baking powder
2 tsp sugar
1 tsp cream of tartar (no substitution)
1/4 tsp salt
1/2 cup butter
3/4 cup milk

• Sift together the flour, baking powder, sugar, cream of tartar and salt.
• Blend in the butter to make coarse meal.
• Add enough milk to make very soft but not sticky dough.
• Roll out on a floured surface.
• Fold dough over making 3 equal parts.
• Make a quarter turn, and fold over again. Repeat.
• Roll to 1 inch thickness.
• Cut with 2 inch round biscuit cutter.
• Place biscuits on the cookie sheet upside down.
• Bake at 450F for 10 minutes until the tops are golden.
• Do not double this recipe.
  Yields:12 biscuits

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!