Heat oven to 450 degrees. Line 3 baking sheets with parchment. Sift together flour, baking soda, baking powder, salt and sugar. Place 1/4 cup warm water in a small bowl; sprinkle yeast over. Let stand for 5 minutes. Use a pastry cutter to blend the 1/2 pound butter into flour mixture until it resembles coarse meal. Stir in yeast mixture and buttermilk. Turn onto a floured surface and knead until smooth, 2 to 3 minutes. Roll dough to a thickness of 1/4 inch. Cut out 2 1/2 inch rounds. Place 2 inches apart on baking sheet. Knead dough scraps lightly; continue cutting rounds, using all dough. Brush edges with melted butter, fold rounds in half and press edges to seal. Brush tops with butter. Place 2 baking sheets in the oven, leaving the third at room temperature. Bake 6 minutes. rotate baking sheets between oven racks; bake until lightly golden, 5 to 6 minutes more. Bake the third sheet on center rack for 8 to 10 minutes. Serve warm. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (50g)|
|Recipe Makes: 36|
|Calories from Fat: 117 (61%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34.3mg||11 %|
|Sodium 302.1mg||10 %|
|Potassium 57.9mg||2 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 16g|
|Protein 2.5g||4 %|
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: 192
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.