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Buttermilk Biscuits
These biscuits are so light and tender that
you will want to make them every night.
Makes 8 biscuits
1¼ cups unbleached, all-purpose flour
¼ cup cake flour
1½ teaspoons cream of tartar
1 teaspoon baking soda
pinch granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4½ tablespoons unsalted butter, cold and cut into ½-inch cubes
½ cup low fat buttermilk
1 tablespoon unsalted butter, melted, for brushing
1. Preheat oven on Convection Bake at 400˚F with the rack in the middle
position. Line baking pan with parchment paper; reserve.
2. Put the flours, cream of tartar and baking soda into the work bowl of a
Cuisinart
®
Food Processor fitted with the metal chopping blade. Process
for 10 to 15 seconds to combine well. Add the sugar, salt and pepper and
process for an additional 5 seconds. Add the cold butter and pulse until the
mixture resembles coarse crumbs, about 6 to 8 pulses. While pulsing, slowly
add the buttermilk until just incorporated, about 2 to 3 pulses.
3. Pour the dough out onto a lightly floured surface. Gently and carefully knead
2 to 3 times to ensure the dough is fully mixed. Form into a log and cut into
8 equal pieces. Place on the prepared pan, leaving a bit of space between
them to ensure even baking.
4. Bake for about 10 minutes, or until golden brown. Remove and brush
liberally with the melted butter. Serve immediately.
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g
• chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g
Strawberry Shortcakes
With a few tweaks, our flaky biscuit recipe does double duty
as the base for this classic dessert.
Makes 6 shortcakes
1 recipe prepared buttermilk biscuit dough (increase sugar to 2 table-
spoons and reduce salt to ¼ teaspoon)
½ cup plus 1 tablespoon heavy cream, divided
2 tablespoons granulated sugar, divided
¼ teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
2 cups strawberries, hulled and quartered
1. Preheat oven on Convection Bake at 400°F with the rack in the middle
position. Line the baking pan with parchment paper; reserve.
2. Shape the dough into six rounds and evenly space on the baking sheet.
Brush tops with 1 tablespoon of the heavy cream and sprinkle evenly with 1
tablespoon of the sugar.
3. Bake the shortcakes for 12 minutes, rotating the pan halfway through until
golden brown. Remove from oven and let cool to room temperature.
4. Combine the remaining ½ cup of heavy cream, vanilla and confectioners’
sugar in a medium bowl. Using a hand mixer fitted with whisk attachment,
whip the cream until medium peaks are formed. Cover and chill in the
refrigerator until ready to use. In a small bowl, combine the strawberries and
remaining tablespoon of sugar; reserve until serving.
5. Slice the cakes in half horizontally with a serrated knife. Evenly divide the
whipped cream and berries on the bottom cake halves and then top with the
other shortcake half.
Nutritional information per serving:
Calories 322 (46% from fat) • carb. 39g • pro. 4g • fat 16g • sat. fat 11g
• chol. 53mg • sod. 318mg • calc. 32mg • fiber 1g