Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Buttermilk Biscuits



Posts : 16481
Thanked : 805
Join date : 2013-01-12

Buttermilk Biscuits

Post by Lobo on Thu 07 Jan 2016, 9:05 pm

Buttermilk Biscuits

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
Serve these biscuits warm, with plenty of butter spread on top.

  • Printer Friendly Version

  • 84


  • 2 cups all-purpose flour, plus extra for work
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons (3/4 stick) very cold unsalted
      butter, cut into chunks
  • 1 cup buttermilk


Mix the dry ingredients
Be sure an adult is nearby to help.

Preheat an oven to 400°F.

In a bowl, using a wooden spoon, stir together the flour, sugar, baking powder and salt.

Make and shape the dough
Scatter the butter over the flour mixture. Cut the butter into the flour with a pastry blender or 2 table knives. The mixture is ready when it looks like coarse crumbs with small pieces of butter still visible.

Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.

Sprinkle a work surface with some flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.

Cut out the biscuits and bake
Cut a round out of the dough with a biscuit cutter. Lift the cutter and set the biscuit on a baking sheet. Repeat, cutting as close as possible to the previous shape and spacing the biscuits about 2 inches apart on the baking sheet.

Gather up the scraps, gently press together and cut out more biscuits.

Put the baking sheet in the oven and bake until the biscuits are puffed and brown, 15 to 18 minutes. Using oven mitts, remove the baking sheet from the oven, set it on a wire cooling rack and let cool for 10 minutes before serving. Makes 6 large biscuits.

Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).

    Current date/time is Fri 21 Oct 2016, 3:10 pm