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Drop Biscuits With Wendy

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 24 Servings

INGREDIENTS

6 3/4 c Unbleached flour
3 T Baking powder, plus
2 t Baking powder
3 T Sugar
1 T Salt
1/2 lb Unsalted butter, plus
5 T Chilled unsalted butter, cut
in 1/4" cubes
1/4 c Chopped chives, optional
2 1/2 c Lowfat 1% buttermilk
1 Egg
2 T Heavy cream

INSTRUCTIONS

Heat oven to 425 degrees.  In a large mixing bowl, blend the flour,
baking powder, sugar, and  salt together with a whisk. With your hands
or a pastry cutter, cut  in the butter with the dry ingredients until
it resembles coarse  oatmeal. Fold in the chives. The dough can be made
in advance up to  this point; keep it covered and refrigerated for up
to two days.  Fold in the buttermilk with a rubber spatula, being
careful not to  overmix the batter. Pull off the dough in loosely
packed handfuls  (about 1/3 cup each), and drop the dough on two 14- by
16-inch  parchment-lined baking sheets. If the dough at the bottom of
the bowl  seems too dry, add additional drops of buttermilk.  In a
small bowl, make the egg wash by combining the egg and the heavy  cream
with a fork. Brush the wash over each biscuit with a pastry  brush.
Bake the biscuits for 10 to 12 minutes, rotating the baking  sheets
after 5 to 6 minutes, until biscuits are lightly browned.  Serve the
biscuits warm with butter or homemade jam.  Source: "Martha Stewart
Living Magazine, Dec 1996/Jan 1997"  S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 195 Calories (kcal); 8g
Total Fat; (37% calories from  fat); 4g Protein; 27g Carbohydrate; 30mg
Cholesterol; 494mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0  Fruit; 1 1/2 Fat; 0 Other Carbohydrates  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 37.2mg
Sodium: 546.5mg
Potassium: 84.9mg
Carbohydrates: 30.3g
Fiber: <1g
Sugar: 2.9g
Protein: 4.9g


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