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Suggest a better descriptionIn a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate. Recipe by: Cooking Live Show #CL8947 Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 1 | ||
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Calories: 1940 | ||
Calories from Fat: 860 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.6g | 127 % | |
Saturated Fat 59.1g | 296 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 246.6mg | 76 % | |
Sodium 1127.7mg | 39 % | |
Potassium 455.2mg | 12 % | |
Total Carbohydrate 236.4g | 70 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 227.5g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1940
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