Beaten Biscuits

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

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 29%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.5g
  • Carbohydrate: 10.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 62mg
  • Calcium: 14mg

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

  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.
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