KITCHENAID 12 CUP KFP750 - Manual (Page 47)

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
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.