Breads
Buttermilk Biscuits - (for toaster ovens) Makes 8
Makes 8 biscuits
Buttermilk Biscuits - (for toaster ovens) Makes 8
Makes 8 biscuits
These biscuits are so light and tender that you will want to make them every night.
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
carb. 25g
pro. 4g
fat 13g
sat. fat 8g
chol. 35mg
sod. 600mg
calc. 37mg
fiber 1g
Ingredients
- 1¼cups unbleached, all-purpose flour
- ¼cup cake flour
- 1½teaspoons cream of tartar
- 1teaspoon baking soda
- pinch granulated sugar
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 4½tablespoons unsalted butter, cold and cut into ½-inch cubes
- ½cup low fat buttermilk
- 1tablespoon unsalted butter, melted, for brushing
Preparation
- 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.
