This is a basic recipe I use for just about everything…\u00a0 I’ve made cookies with it, dumplings (sweet ones and savory ones), biscuits…\u00a0 It’s very versatile.<\/p>\n
Ingredients<\/strong>:<\/p>\n Preparation<\/strong>: Mix all in dry ingredients.\u00a0 You can either use a pastry blender to\u00a0 cut the butter into it, but I prefer doing a couple of batches at a time in my food processor.\u00a0 Whichever method you prefer, blend until it reaches an almost fine crumbly kind of texture.\u00a0 You may want to add a bit more butter if it’s not reaching the consistency that\u00a0 you like.\u00a0 It should not be wet.\u00a0 I put it in a Ziploc freezer bag and store in my cupboard for months at a time.<\/p>\n","protected":false},"excerpt":{"rendered":" This is a basic recipe I use for just about everything…\u00a0 I’ve made cookies with it, dumplings (sweet ones and savory ones), biscuits…\u00a0 It’s very versatile. Ingredients: 2 c. all purpose flour (although whole wheat also works) 2 tbsp baking … Continue reading \n