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

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
2 dozen (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

69 calories; calories from fat 29%; fat 2.2g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.6g; protein 1.5g; carbohydrates 10.4g; fiber 0.4g; cholesterol 0mg; iron 0.6mg; sodium 62mg; calcium 14mg.
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