Biscuits with extra flakiness. They’re light and airy, not hard, even after a few days.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets.
In a large bowl, stir together baking mix, baking powder and salt. Mix in milk and vinegar until a loose dough forms. Turn out onto a lightly floured surface and knead briefly; about 10 times. Break dough apart into 12 equal pieces and place on prepared baking sheets.
Bake in preheated oven for 8 to 10 minutes, or until light brown.
Per Serving: 114 calories; protein 2.4g; carbohydrates 16.6g; fat 4.1g; cholesterol 1.6mg; sodium 365.4mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.