Ingredients
1 1/4 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. milk or water
1/4 c. melted oleo
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Stir all ingredients except oleo together until well blended. Knead 8 to 10 times. Pat out 1/2-inch thick or 9 x 9-inch square. With floured knife, cut in strips or squares. Dip each side in melted butter. Place in metal baking pan or on sheet and bake until golden brown. Serve hot. (If using self-rising flour, use 1 1/4 cups flour and milk or water.) Bake 15 to 10 minutes at 450°.