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DOUGHS/BREADS
43
1g
ber
fi
|
26mg
calc.
|
10g
fat
4g
pro.
portioned
you've
pieces
the
bake
immedi-
Serve
butter.
from
Remove
brown.
the
onto
spaced
evenly
each
Form
pieces.
form
times,
three
to
surface.
oured
from
dough
Remove
incorporated
just
need
not
may
(you
peas.
resembles
incorpo-
to
pulse
5
for
again
the
Add
seconds.
and
tartar,
of
cream
the
of
bowl
work
with
sheet
baking
will
|
437mg
sod.
|
29mg
|
|
25g
carb.
fat)
from
biscuit:
per
information
once
shaping
without
biscuits,
rustic-style
melted
with
golden
until
minutes,
sheet.
baking
place
and
round
equal
12
into
cut
two
about
hand
by
fl
well
a
onto
place
sticky.
quite
be
until
tube
feed
the
buttermilk
the
pour
butter
the
of
size
and
butter
cold
the
process
and
pepper
10
for
process
and
ours,
fl
both
Add
the
into
blade
chopping
paper.
a
Line
500°F.
night.
every
you
tender,
BISCUITS
chol.
|
7g
fat
sat.
(45%
210
Calories
Nutritional
out.
them
dough
of
more
For
TIP:
ately.
brush
and
oven
10
Bake
4.
prepared
a
into
piece
and
log
a
into
dough
Knead
and
bowl
work
will
dough
the
–
through
it)
of
all
pulsing,
While
3.
the
until
rate
Add
seconds.
and
salt
sugar,
soda
baking
processor.
food
the
Insert
2.
parchment
to
oven
Preheat
1.
biscuits
12
Makes
them
make
and
light
so
are
BUTTERMILK
MELTED
UNSALTED
TABLESPOONS
BUTTERMILK
CUBED
AND
COLD
UNSALTED
TABLESPOONS
PEPPER
GROUND
FRESHLY
SALT
KOSHER
SUGAR
GRANULATED
SODA
BAKING
TEASPOONS
CREAM
TABLESPOON
FLOUR
FLOUR
PURPOSE
,
UNBLEACHED
to
want
biscuits
These
,
BUTTER
2
1
CUP
,
BUTTER
9
BLACK
¼
TEASPOON
1
TEASPOON
¼
TEASPOON
2
TARTAR
OF
1
¾
CAKE
CUP
-
ALL
2¼
CUPS
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