Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
1 cake compressed or 1 pkg. active dry yeast 2 t. lukewarm water 5 cups all purpose flour 1 tsp. baking powder 1 tsp. soda 1/4 cup sugar 1 tsp. salt 1 cup shortening 2 cups buttermilk
Dissolve yeast in water. Sift together flour, soda, baking powder, and salt; cut in shortening as for pastry. Add buttermilk and yeast mixture. Knead dough until smooth. Refrigerate up to three days or until ready to use. Do not use the same day you mix. They are better if they stand overnight in the refrigerator. Roll out biscuits on a floured board to 1/4 to 1/2" thickness. Bake in a 425 degree oven about 20 min. Or until golden. It is not necessary to let biscuits rise after cutting before baking. However they are more tender if allowed to reach room temperature before baking. They'll melt in your mouth!!!
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
