Buttermilk Biscuits - Cuisinart CFP-800 Series Instruction And Recipe Booklet

These biscuits are so light and tender, you will want to make
1¼
CUPS UNBLEACHED
,
FLOUR PLUS MORE FOR SHAPING
¼
CUP CAKE FLOUR
2
TEASPOONS CREAM OF TARTAR
1½
TEASPOONS BAKING SODA
¼
TEASPOON GRANULATED SUGAR
½
TEASPOON KOSHER SALT
P
INCH FRESHLY GROUND BLACK
PEPPER
6
TABLESPOONS UNSALTED BUTTER
COLD AND CUBED
2 2 ∕
CUP BUTTERMILK
3 3
2
TABLESPOONS UNSALTED BUTTER
MELTED

BUTTERMILK BISCUITS

them every night.
, - Makes 8 biscuits
ALL PURPOSE
1. Preheat oven to 500°F. Line a baking sheet with
2. Insert the chopping blade into the work bowl of the
,
3. While pulsing, pour the buttermilk (you may not need
,
4. Bake 10 minutes, or until golden brown.
TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you've portioned
them out.
Nutritional information per biscuit:
Calories 191 (54% from fat) • carb. 19g • pro. 3g
fat 11g sat. fat 7g • chol. 31mg • sod. 389mg
calc. 26mg • fi ber 0g
parchment paper.
food processor. Add both fl ours, cream of tartar and
baking soda and process on Low for 10 seconds.
Add the sugar, salt and pepper and process on
Low again for 5 seconds. Add the cold butter and
pulse to incorporate until the size of the butter
resembles peas.
all of it) through the feed tube until just incorporated
– the dough will be sticky, but not overly wet.
Remove dough from work bowl and place on a
well-fl oured surface. Knead dough by hand about
two to three times, form into a log and cut into 8
equal pieces. Form each piece into a round and
place, evenly spaced, on the prepared baking sheet.
Remove from oven and brush with melted butter.
Serve immediately.
DOUGHS/BREADS 53