| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
24 |
servings |
INGREDIENTS
| 6 3/4 |
c |
Unbleached flour |
| 3 |
tb |
Baking powder; plus |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1/2 |
lb |
Unsalted butter; plus |
| 5 |
tb |
Chilled unsalted butter; cut in 1/4" cubes |
| 1/4 |
c |
Chopped chives; (optional) |
| 2 1/2 |
c |
Lowfat 1% buttermilk |
| 1 |
|
Egg |
| 2 |
tb |
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
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