| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
9 |
servings |
INGREDIENTS
| 2 |
c |
White Lily brand all-purpose flour; see * Note |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Cold unsalted butter; cut up |
| 3/4 |
c |
Buttermilk -; (to 1 cup) |
INSTRUCTIONS
* Note: White Lily all-purpose flour is made from 100 percent soft winter
wheat, which yields a product with less gluten than ordinary all-purpose
flour.
Heat oven to 500 degrees.
In a bowl combine the flour, baking powder and salt. With a pastry cutter
or two knives, cut the butter into the flour mixture until it resembles
coarse meal. Pour in the buttermilk and gently mix until just combined.
With your hands gently form the mixture into balls. Place in a round 8- by
2-inch cake pan, and bake for 8 to 10 minutes until golden brown. Allow to
cool to the touch, and serve immediately with butter and quince jam.
Makes nine 2- to 3-inch biscuits.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; trace Carbohydrate; 0mg Cholesterol; 399mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Virginia Willis
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