Beaten Biscuits

Beaten Biscuits Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.

Yield:

2 dozen (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

Kathleen Kanen and Becky Luigart-Stayner,

Cooking Light

May 2007
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