Yield: 24 servings
|6¾ cup||Unbleached flour|
|3 tablespoons||Baking powder; plus|
|2 teaspoons||Baking powder|
|½ pounds||Unsalted butter; plus|
|5 tablespoons||Chilled unsalted butter; cut in 1/4" cubes|
|¼ cup||Chopped chives; (optional)|
|2½ cup||Lowfat 1% buttermilk|
|2 tablespoons||Heavy cream|
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 ⅓ 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@..." Per serving: 195 Calories (kcal); 8g Total Fat; (37% calories from fat); 4g Protein; 27g Carbohydrate; 30mg Cholesterol; 494mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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