This recipe is from the New York Times
1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut 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.
2. 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 gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. 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.
4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
Make these a lot. Simple to make, but Practice makes perfect.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 474 | ||
Calories from Fat: 186 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 804.8mg | 28 % | |
Potassium 209.1mg | 6 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 58.9g | ||
Protein 10.6g | 15 % | |
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: 474
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