Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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43
DOUGHS/BREADS
Makes 12 biscuits
1. Preheat oven to 500°F . Line a baking sheet with
parchment paper .
2. Insert the chopping blade into the work bowl of the
food processor . Add both fl ours, cr eam of tartar, and
baking soda and process for 10 seconds. Add the
sugar, salt and pepper and pr ocess again for 5
seconds. Add the cold butter and pulse to incorpo-
rate until the size of the butter resembles peas.
3. While pulsing, pour the buttermilk (you may not need
all of it) through the feed tube until just incorporated
– the dough will be quite sticky. Remove dough fr om
work bowl and place onto a well fl our ed surface.
Knead dough by hand about two to three times, for m
into a log and cut into 12 equal pieces. Form each
piece into a round and place evenly spaced onto the
prepar ed baking sheet.
4. Bake 10 minutes, until golden brown. Remove fr om
oven and brush with melted butter. Serve immedi-
ately.
TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.
Nutritional information per biscuit:
Calories 210 (45% from fat)
|
carb. 25g
|
pro. 4g
|
fat 10g
sat. fat 7g
|
chol. 29mg
|
sod. 437mg
|
calc. 26mg
|
fi ber 1g
2¼
CUPS UNBLEACHED
,
ALL
-
PURPOSE FLOUR
¾
CUP CAKE FLOUR
1
TABLESPOON CREAM
OF TAR TA R
2
TEASPOONS BAKING SODA
¼
TEASPOON
GRANULATED SUGAR
1
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
9
TABLESPOONS UNSALTED
BUTTER
,
COLD AND CUBED
1
CUP BUTTERMILK
2
TABLESPOONS UNSALTED
BUTTER
,
MELTED
These biscuits are so light and tender , you will
want to make them every night.
BUTTERMILK BISCUITS