KitchenAid KFP750OB Instructions and Recipes - Page 47
Buttermilk Parmesan Biscuits, Cranberry-Walnut Scones
UPC - 050946967288
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Cranberry-Walnut Scones 2 cups all-purpose flour 2 teaspoons baking powder 1⁄4 teaspoon cinnamon 1⁄8 teaspoon nutmeg 1⁄4 teaspoon salt 2 tablespoons sugar 1⁄3 cup cold butter or margarine, cut into 1⁄2-inch pieces 1 egg yolk 2⁄3 cup whipping cream 3⁄4 cup dried cranberries 2⁄3 cup walnut halves or pieces 1 teaspoon sugar, if desired Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons 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 circle, about 1-inch thick. Sprinkle with 1 teaspoon sugar, if desired. Cut into 8 wedges. Place on greased baking sheet. Bake at 400°F 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. Buttermilk Parmesan Biscuits 2 ounces Parmesan cheese, cut into 1-inch pieces and room temperature 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1⁄3 cup shortening 3⁄4 cup buttermilk 2 tablespoons 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 thick. Cut with floured 2-inch 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 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