KITCHENAID 4KFP750 - Manuel (Page 47)

Buttermilk Parmesan Biscuits
2 ounces (55 g)
Parmesan cheese,
cut into 1-inch
(2.5 cm) pieces and
room temperature
2 cups (475 ml)
all-purpose flour
1 tablespoon (15 ml)
baking powder
1 teaspoon (5 ml)
baking soda
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
3
cup (80 ml)
shortening
3 ⁄
4
cup (175 ml)
buttermilk
2 tablespoons (30 ml)
melted butter, if
desired
Position multipurpose blade in work bowl. With
processor running, add cheese through the feed
tube. Process until grated, 30 to 45 seconds. Add
flour, baking powder, baking soda, and salt. Process
until mixed, about 3 seconds. Add shortening. Pulse
6 to 8 times, about 1 second each time, or until
mixture is crumbly. Pour buttermilk evenly over flour
mixture. Pulse 4 to 6 times, about 1 second each
time, or until mixture forms a ball. Do not overmix.
Place dough on floured surface. Pat or roll to
1 ⁄
2
-inch (1.25 cm) thick. Cut with floured 2-inch
(5 cm) round cutter. If desired, gently re-roll dough
pieces once to cut additional biscuits. Place on
ungreased baking sheet. Brush with melted butter,
if desired. Bake at 450°F (232ºC) for 8 to 10
minutes, or until light golden brown.
Yield: 14 biscuits (1 biscuit per serving).
Per Serving: About 130 cal, 4 g pro, 14 g carb,
6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod.
45
Cranberry-Walnut Scones
2 cups (475 ml) all-
purpose flour
2 teaspoons (10 ml)
baking powder
1 ⁄
4
teaspoon (1 ml)
cinnamon
1 ⁄
8
teaspoon (0.5 ml)
nutmeg
1 ⁄
4
teaspoon (1 ml) salt
2 tablespoons (30 ml)
sugar
1 ⁄
3
cup (80 ml) cold
butter or margarine,
cut into
1 ⁄
2
-inch
(1.25 cm) pieces
1 egg yolk
2 ⁄
3
cup (160 ml)
whipping cream
3 ⁄
4
cup (175 ml) dried
cranberries
2 ⁄
3
cup (160 ml) walnut
halves or pieces
1 teaspoon (5 ml)
sugar, if desired
Position multipurpose blade in work bowl. Add
flour, baking powder, cinnamon, nutmeg, salt, and
2 tablespoons (30 ml) sugar. Process until
thoroughly mixed, about 10 seconds. Add butter.
Pulse 5 times, about 2 seconds each time, or until
mixture is crumbly.
In small bowl, combine egg yolk and cream.
Sprinkle evenly over flour mixture in work bowl. Add
cranberries and nuts. Process until dry ingredients
are just moistened, about 5 seconds.
Turn onto lightly floured surface. Pat into 7-inch
(17.8 cm) circle, about 1-inch (2.5 cm) thick.
Sprinkle with 1 teaspoon (5 ml) sugar, if desired. Cut
into 8 wedges. Place on greased baking sheet. Bake
at 400°F (204ºC) for 18 to 20 minutes, or until light
golden brown and firm when tapped on top. Serve
warm.
Yield: 8 scones (1 scone per serving).
Per Serving: About 350 cal, 5 g pro, 38 g carb,
21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod.