53
DOUGHS/BREADS
BUTTERMILK BISCUITS
These biscuits are so light and tender, you will want to make
them every night.
Makes 8 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, cream of tartar and
baking soda and process on Low for 10 seconds.
Add the sugar, salt and pepper and process on
Low again for 5 seconds. Add the cold butter and
pulse to incorporate 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 sticky, but not overly wet.
Remove dough from work bowl and place on a
well-fl oured surface. Knead dough by hand about
two to three times, form into a log and cut into 8
equal pieces. Form each piece into a round and
place, evenly spaced, on the prepared baking sheet.
4. Bake 10 minutes, or until golden brown.
Remove from oven and brush with melted butter.
Serve immediately.
TIP:
For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.
Nutritional information per biscuit:
Calories 191 (54% from fat) • carb. 19g • pro. 3g
fat 11g sat. fat 7g • chol. 31mg • sod. 389mg
calc. 26mg • fi ber 0g
1¼
CUPS
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
,
PLUS
MORE
FOR
SHAPING
¼
CUP
CAKE
FLOUR
2
TEASPOONS
CREAM
OF
TARTAR
1½
TEASPOONS
BAKING
SODA
¼
TEASPOON
GRANULATED
SUGAR
½
TEASPOON
KOSHER
SALT
P
INCH
FRESHLY
GROUND
BLACK
PEPPER
6
TABLESPOONS
UNSALTED
BUTTER
,
COLD
AND
CUBED
2
2
∕
3
3
CUP
BUTTERMILK
2
TABLESPOONS
UNSALTED
BUTTER
,
MELTED
Содержание CFP-800 Series
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