Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| 2 tablespoons | Warm; (110 f) water |
| ¾ cup | Buttermilk |
| 2 cups | All-purpose flour |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt |
| ½ cup | Butter or margarine |
| 1 large | Egg white |
| ½ cup | Sesame seed |
In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in but- ter until fine crumbs form. Stir in but- termilk mixture; gather into a ball. On a lightly floured board, knead dough until smooth, about 15 turns. Re- flour board and pat dough into a 6- inch square. Cut into 9 equal pieces. In a small bowl, beat white to blend. Dip top and bottom of each biscuit in white, then in sesame, to coat. Place slightly apart in a buttered 9-inch- square baking pan. Cover; let rise in a warm place until double, about 45 minutes. Bake in a 425F oven until deep golden, 18 to 20 minutes. Cool on a rack at least 15 minutes. Makes 9. Per biscuit: 214 cal.
(41 percent from fat); 5⅕ g protein; 9⅘ g fat (4.7g sat.); 26 g carbo.; 219 mg sodium; 19 mg choL
Scanned and formatted from Sunset Magazine by Miriam Podcameni Posvolsky Recipe by: Helen Knowlton, Eugene, Oregon Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 28, 1997