* Exported from MasterCook *
Biscuits, Cake-Flour
Recipe By : Sam Sifton
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Food Processor Posted
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups cake flour -- plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar -- scant
1 teaspoon salt
3 tablespoons cold lard
3 tablespoons cold unsalted butter -- preferably European style
3/4 cup whole milk
Cake flour, a low-protein flour that is available in supermarkets
from Boston to Chicago, north to Seattle and down to Los Angeles,
makes a fine biscuit with a delicate, silken texture that does well
with syrups and runny fried eggs.
Preheat oven to 425F. Sift flour, baking powder, sugar and salt into
a large mixing bowl. Transfer to a food processor. Cut lard and
butter into pats and add to flour, then pulse 5 or 6 times until the
mixture resembles rough crumbs. (Alternatively, cut lard and butter
into flour in the mixing bowl using a fork or a pastry cutter.)
Return dough to bowl, add milk and stir with a fork until it forms a
rough ball.
Turn the dough out onto a well-floured surface and pat it down into a
rough rectangle, about an inch thick. Fold it over and pat it down
again, as gently as you can. Repeat. Now gently pat out the dough
some more, so that the rectangle is roughly 10" by 6". Cut dough into
biscuits using a floured glass or biscuit cutter. Do not twist cutter
when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown,
approximately 10 to 15 minutes.
Source:
"Featured in: Cake Flour Biscuits."
S(Internet address):
https://cooking.nytimes.com/recipes/1013742-cake-flour-biscuits
Yield:
"6 yo 8"
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Per Serving (excluding unknown items): 284 Calories; 14g Fat (43.0%
calories from fat); 4g Protein; 36g Carbohydrate; trace Dietary
Fiber; 26mg Cholesterol; 616mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0708