* Exported from MasterCook *
Biscuits, Breakfast
Recipe By :Jeanne Voltz
Serving Size : 20 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups flour -- preferably White lily flour
3 tbsp. baking powder
1 tbsp. salt
6 tbsp. cold butter -- cut into small pieces
6 tbsp. cold vegetable shortening
2 1/2 cups buttermilk
Preheat oven to 500F. Combine flour, baking powder, and salt in a
large mixing bowl. Using a pastry cutter, 2 table knives, or your
fingers, work butter and shortening into flour mixture until it
resembles coarse meal. Add 2 1/4 cups of buttermilk and gently stir
with a rubber spatula or wooden spoon until a stiff, slightly tacky
dough forms, adding a little more buttermilk if dough is too dry.
Transfer dough to a floured surface and quickly knead 2-3 times. Roll
dough to a 1" thickness. Using a 2 1/2" round cookie cutter, cut out
biscuits and set aside. Gather dough scraps together and repeat
process, making 20 biscuits in all. Put biscuits on a parchment
paper-lined cookie sheet about 1/2" apart as they are formed. Bake
biscuits until they have risen and turned golden brown on top, 10-12 minutes.
Source:
"This article was first published in Saveur in Issue #80"
S(Internet Address):
"http://www.saveur.com/article/Recipes/Breakfast-Biscuits";
Copyright:
"Sunday Best Baking: Over a Century of Secrets from the White
Lily Kitchen by Jeanne Voltz (Longstreet Press, 1998)."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 180 Calories; 4g Fat (20.6%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 607mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.