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Ingredientes
- 6 3/4 c. unbleached flour
- 3 Tbsp. baking pwdr plus
- 2 tsp baking pwdr
- 3 Tbsp. sugar
- 1 Tbsp. salt
- 1/2 lb unsalted butter plus
- 5 Tbsp. chilled unsalted butter cut in 1/4" cubes
- 1/4 c. minced chives (optional)
- 2 1/2 c. lowfat 1% buttermilk
- 1 x egg
- 2 Tbsp. heavy cream
Direcciones
- Heat oven to 425 degrees.
- In a large mixing bowl, blend the flour, baking pwdr, sugar, and salt together with a whisk. With your hands or possibly a pastry cutter, cut in the butter with the dry ingredients till it resembles coarse oatmeal. Mix in the chives. The dough can be made in advance up to this point; keep it covered and refrigerated for up to two days.
- Mix in the buttermilk with a rubber spatula, being careful not to overmix the batter. Pull off the dough in loosely packed handfuls (about 1/3 c. 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 in 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 min, rotating the baking sheets after 5 to 6 min, till biscuits are lightly browned. Serve the biscuits hot with butter or possibly homemade jam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 12 servings | |
| Calories 481 | |
| Calories from Fat 198 | 41% |
| Total Fat 22.56g | 28% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 855mg | 36% |
| Potassium 170mg | 5% |
| Total Carbs 59.48g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.87g | 4% |
| Protein 9.71g | 16% |
