Buttermilk Biscuits - (for toaster ovens) Makes 8

1¼         cups unbleached, all-purpose flour

¼           cup cake flour

1½         teaspoons cream of tartar

1            teaspoon baking soda

              pinch granulated sugar

½           teaspoon kosher salt

¼           teaspoon freshly ground black pepper

4½         tablespoons unsalted butter, cold and cut into ½-inch cubes

½           cup low fat buttermilk

1            tablespoon unsalted butter, melted, for brushing

Nutritional information per biscuit:

Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g

• chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g

1.   Preheat oven on Bake or Convection Bake at 400˚F with the rack in the middle position.  Line baking pan with parchment paper; reserve.

2.   Put the flours, cream of tartar and baking soda into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade.  Process for 10 to 15 seconds to combine well.  Add the sugar, salt and pepper and process for an additional 5 seconds.  Add the cold butter and pulse until the mixture resembles coarse crumbs, about 6 to 8 pulses.  While pulsing, slowly add the buttermilk until just incorporated, about 2 to 3 pulses.

3.  Pour the dough out onto a lightly floured surface.  Gently and carefully knead 2 to 3 times to ensure the dough is fully mixed.  Form into a log and cut into 8 equal pieces.  Place on the prepared pan, leaving a bit of space between them to ensure even baking.

4.  Bake for about 10 minutes, or until golden brown.  Remove and brush liberally with the melted butter.  Serve immediately.