|2 cups||White Lily brand all-purpose flour; see * Note|
|1 tablespoon||Baking powder|
|¼ cup||Cold unsalted butter; cut up|
|¾ cup||Buttermilk -; (to 1 cup)|
* Note: White Lily all-purpose flour is made from 100 percent soft winter wheat, which yields a product with less gluten than ordinary all-purpose flour.
Heat oven to 500 degrees.
In a bowl combine the flour, baking powder and salt. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined.
With your hands gently form the mixture into balls. Place in a round 8- by 2-inch cake pan, and bake for 8 to 10 minutes until golden brown. Allow to cool to the touch, and serve immediately with butter and quince jam.
Makes nine 2- to 3-inch biscuits.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Virginia Willis Converted by MM_Buster v2.0n.
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