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Name: Marnes Cloud Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 ts Baking Powder; 1/2 c milk; 1 lg Egg, beaten slightly; 2 c All-purpose flour; 1/2 ts Cream of tartar; 1/2 c Vegetable shortening; 1 1/2 tb Sugar; 1/2 ts Salt

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INGREDIENTS

4 ts Baking Powder
1/2 c milk
1 lg Egg, beaten slightly
2 c All-purpose flour
1/2 ts Cream of tartar
1/2 c Vegetable shortening
1 1/2 tb Sugar
1/2 ts Salt

Servings

INSTRUCTIONS

Preheat oven to 475 degrees and lightly butter a baking sheet. In a large bowl whisk together flour, sugar, baking powder, cream of tartar and salt. Blend in shortening until mixture resembles coarse meal. Add milk and egg, stirring until mixture forms a dough, and gather dough into a ball. Turn dough out onto a lightly floured surface and gently knead 4 times. Pat dough into a 3/4-inch-thick round and cut out biscuits with a floured 2-inch round cutter. Gather scraps and pat out dough. Cut out more biscuits in same manner until there are 12 biscuits. Arrange biscuits about 2 inches apart on prepared baking sheet and bake in middle of oven 10 minutes, or until pale golden. Transfer biscuits with a metal spatula to a rack to cool. Makes 12 biscuits. NOTES : Note in magazine: This biscuit recipe was given to me by Marne Sims, who lived in New England and had many fine cooks in her family. Split, spread with parsley butter, and filled with good ham, these biscuits are fabulous for brunch. They are also grand plain, with honey, or with jam. Recipe by: Lynn M. Gelzheiser (Gourmet Magazine) Posted to MC-Recipe Digest V1 #614 by hister@juno.com (Iris E. Dunaway) on May 17, 1997

NOTES

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Marnes Cloud Biscuits

4 ts Baking Powder
1/2 c milk
1 lg Egg, beaten slightly
2 c All-purpose flour
1/2 ts Cream of tartar
1/2 c Vegetable shortening
1 1/2 tb Sugar
1/2 ts Salt

Preheat oven to 475 degrees and lightly butter a baking sheet. In a large  bowl whisk together flour, sugar, baking powder, cream of tartar and salt.  Blend in shortening until mixture resembles coarse meal. Add milk and egg,  stirring until mixture forms a dough, and gather dough into a ball. Turn  dough out onto a lightly floured surface and gently knead 4 times. Pat  dough into a 3/4-inch-thick round and cut out biscuits with a floured  2-inch round cutter. Gather scraps and pat out dough. Cut out more biscuits  in same manner until there are 12 biscuits. Arrange biscuits about 2 inches  apart on prepared baking sheet and bake in middle of oven 10 minutes, or  until pale golden. Transfer biscuits with a metal spatula to a rack to  cool. Makes 12 biscuits.    NOTES : Note in magazine:  This biscuit recipe was given to me by Marne  Sims, who lived in New England and had many fine cooks in her family.  Split, spread with parsley butter, and filled with good ham, these biscuits  are fabulous for brunch.  They are also grand plain, with honey, or with  jam.  Recipe by: Lynn M. Gelzheiser (Gourmet Magazine) Posted to MC-Recipe Digest  V1 #614 by hister@juno.com (Iris E. Dunaway) on May 17, 1997

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 6 Servings

Calories: 340
Calories from Fat: 158 (46%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 5g
Cholesterol 0.4mg		0 %
Sodium 774.2mg		27 %
Potassium 76.2mg		2 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 40.4g
Protein 4.3g		6 %
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.

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Calories per serving: 340

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