JULIA CHILD'S HERB BISCUITS
Delicious biscuits that are easy to make and unusual herb flavoring.
Provided by admin
Categories Bread
Time 35m
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients in large bowl. Cut in the shortening. Add the minced herbs. Stir in the eggs & buttermilk.
- Turn onto a floured surface & knead mixture briefly. Pat or roll out to 1/2" thickness & cut into rounds.
- Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.
Nutrition Facts : Calories 305 kcal, ServingSize 1 serving
JULIA CHILD'S HERB BISCUITS
This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.
Provided by Susie D
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large bowl.
- Cut in the shortening.
- Add minced herbs.
- Stir in the eggs& buttermilk.
- Turn onto a floured surface& knead mixture briefly.
- Pat or roll out to 1/2" thickness& cut into rounds.
- Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.
JULIA CHILD'S WHITE BREAD
Make and share this Julia Child's White Bread recipe from Food.com.
Provided by Gay Gilmore
Categories Breads
Time 3h25m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
- Let sit for 5 minutes until creamy.
- Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
- Mix slowly until blended then add the rest of the flour.
- Increase speed and scrape down the sides til the dough comes together.
- (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
- Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
- Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
- Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
- Butter 2 loaf pans.
- Deflate the dough, cut in half and turn out onto a lightly floured surface.
- Roll out into a 9 x 12-inch rectangle.
- With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
- Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
- Drop in the loaf pan seam side down, and repeat.
- Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
- Preheat the oven to 375°F and put the rack in the center of the oven.
- Bake for 35-45 minutes til they are honey brown.
- Immediately turn out of pans onto a rack to cool.
- Once almost completely cool, they can be cut.
- Store in a brown paper bag for a day or two.
- Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.
Nutrition Facts : Calories 230, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 439, Carbohydrate 42.8, Fiber 1.7, Sugar 0.9, Protein 6
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