Free Recipe Drop Biscuits with Wendy
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Drop Biscuits with Wendy Recipe
6-3/4 c Unbleached flour
3 tb Baking powder; plus
2 ts Baking powder
3 tb Sugar
1 tb Salt
1/2 lb Unsalted butter; plus
5 tb Chilled unsalted butter; cut
-in 1/4 cubes
1/4 c Chopped chives; (optional)
2-1/2 c Lowfat 1% buttermilk
1 Egg
2 tb Heavy cream
Drop Biscuits with Wendy Preparation
Heat oven to 425 degrees. In a large mixing bowl, blend the flour, baking powder, sugar, and salt together with a whisk. With your hands or a pastry cutter, cut in the butter with the dry ingredients until it resembles coarse oatmeal. Fold in the chives. The dough can be made in advance up to this point; keep it covered and refrigerated for up to two days. Fold in the buttermilk with a rubber spatula, being careful not to overmix the batter. Pull off the dough in loosely packed handfuls (about 1/3 cup each), and drop the dough on two 14- by 16-inch parchment-lined baking sheets. If the dough at the bottom of the bowl seems too dry, add additional drops of buttermilk. In a small bowl, make the egg wash by combining the egg and the heavy cream with a fork. Brush the wash over each biscuit with a pastry brush. Bake the biscuits for 10 to 12 minutes, rotating the baking sheets after 5 to 6 minutes, until biscuits are lightly browned. Serve the biscuits warm with butter or homemade jam. Source: Martha Stewart Living Magazine, Dec 1996/Jan 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 195 Calories (kcal); 8g Total Fat; (37% calories from fat); 4g Protein; 27g Carbohydrate; 30mg Cholesterol; 494mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 24
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