Baking Powder Biscuits - KitchenAid K4SSWH - 4.5-qt. Bowl-Lift Stand Mixer Instructions And Recipes Manual

2 cups all-purpose
flour
4 teaspoons baking
powder
/ teaspoon salt
1
2
/ cup shortening
1
3
/ cup low-fat milk
2
3
Melted margarine or
butter, if desired
1 cup boiling water
1 cup wheat bran
1 cup firmly packed
brown sugar
/ cup sugar
1
2
/ cup shortening
1
2
2 eggs
2 cups buttermilk
1 teaspoon vanilla
2 / cups all-purpose
1
2
flour
2 / teaspoons baking
1
2
soda
1 teaspoon baking
powder
/ teaspoon salt
1
2
2 cups bran cereal
flakes

Baking Powder Biscuits

Place flour, baking powder, salt, and shortening in mixer
bowl. Attach bowl and Flat Beater to mixer. Turn to Stir
Speed and mix about 1 minute. Stop and scrape bowl.
Add milk. Turn to Stir Speed and mix until dough starts
to cling to beater. Avoid over beating. Turn dough onto
lightly floured surface and knead about 20 seconds, or
until smooth. Pat or roll to
2" biscuit cutter.
Place on greased baking sheets and brush with melted
margarine, if desired. Bake at 450°F for 12 to 15 minutes.
Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g protein, 17 g carb,
6 g fat, 1 mg chol, 183 mg sodium.
Bran Muffins
Pour boiling water over bran in small bowl. Set aside.
Place brown sugar, sugar, and shortening in mixer bowl.
Attach bowl and Flat Beater to mixer. Turn to Speed 4
and beat about 1 minute. Add eggs. Turn to Speed 4
and beat about 30 seconds. Add buttermilk and vanilla.
Turn to Stir Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt. Turn to
Stir Speed and mix about 30 seconds. Stop and scrape
bowl. Turn to Stir Speed and mix about 30 seconds
longer. Gradually turn to Speed 4 and beat about
1 minute. Add moistened bran and bran cereal flakes.
Turn to Stir Speed and mix about 30 seconds, or until
ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until toothpick
inserted in center comes out clean. Remove from pans
immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g protein, 29 g carb,
5 g fat, 19 mg chol, 242 mg sodium.
Tip: Batter can be refrigerated in tightly covered container
up to 1 week.
/ " thickness. Cut with floured
1
2
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