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Beaten Biscuits

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

2 dozen (serving size: 1 biscuit)

The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.

Ingredients

  • 2 1/2 cups all-purpose flour (about 11 1/4 ounces)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup vegetable shortening, chilled
  • 1/2 cup cold 1% low-fat milk
  • 1/3 cup ice water

Nutrition Information

  • calories 69
  • caloriesfromfat 29 %
  • fat 2.2 g
  • satfat 0.6 g
  • monofat 0.7 g
  • polyfat 0.6 g
  • protein 1.5 g
  • carbohydrate 10.4 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 62 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a food processor; pulse 4 times. Add shortening; pulse 6 times or until well blended. Add milk and 1/3 cup ice water; process 1 1/2 minutes. (Dough should have a shiny appearance.) Turn dough out onto a lightly floured surface. Cover and let stand 5 minutes.

  3. Uncover dough; roll to about 1/2-inch thickness. Cut dough with a 2-inch round cutter. (Reroll scraps.) Place dough circles on a baking sheet. Pierce tops of dough circles with a fork. Bake at 400° for 18 minutes or until lightly browned.