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Ingredientes
- 2 c. All purpose flour
- 1 Tbsp. Sugar
- 2 1/2 tsp Baking pwdr
- 1 tsp Pepper
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 Tbsp. Chilled unsalted butter, cut into 1/2-inch pcs (3/4 stick)
- 1 1/4 c. Grated extra-sharp cheddar cheese
- 1 c. Cool buttermilk, (about)
- 1 x Egg beaten with 1 Tbsp. lowfat milk, (glaze) Poppy seeds
Direcciones
- Preheat oven to 400F. Combine first 6 ingredients in processor and blend. Add in butter and cut in, using on/off turns, till fine meal forms. Transfer to large bowl. Fold in cheese. (Can be prepared 4 hrs ahead. Cover and chill.)
- Mix sufficient buttermilk into flour mix to bind dough. Turn out onto floured surface and knead gently till combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet.
- Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake till golden and hard to touch, about 18 min. Serve hot.
- Makes About 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 655g | |
| Calories 1736 | |
| Calories from Fat 687 | 40% |
| Total Fat 78.15g | 98% |
| Saturated Fat 46.9g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 5273mg | 220% |
| Potassium 744mg | 21% |
| Total Carbs 216.86g | 58% |
| Dietary Fiber 7.3g | 24% |
| Sugars 25.4g | 17% |
| Protein 40.42g | 65% |
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