KITCHENAID 9706634D - Manual (Page 61)

61
Baking Powder Biscuits
2 cups all-purpose
flour
4 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 ⁄
3
cup shortening
2 ⁄
3
cup low-fat milk
Melted margarine
or butter, if desired
Place flour, baking powder, salt, and shortening
in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Stir Speed and mix about
1 minute. Stop and scrape bowl.
Add milk. Turn to Stir Speed and mix until dough
starts to cling to beater. Avoid overbeating. Turn
dough onto lightly floured surface and knead
about 20 seconds, or until smooth. Pat or roll to
1 ⁄
2
" thickness. Cut with floured 2" biscuit cutter.
Place on greased baking sheets and brush with
melted margarine, if desired. Bake at 450°F for
12 to 15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g protein, 17 g
carb, 6 g fat, 1 mg chol, 183 mg sodium.
Bran Muffins
1 cup boiling water
1 cup wheat bran
1 cup firmly packed
brown sugar
1 ⁄
2
cup sugar
1 ⁄
2
cup shortening
2 eggs
2 cups buttermilk
1 teaspoon vanilla
2 1 ⁄
2
cups all-purpose
flour
2 1 ⁄
2
teaspoons baking
soda
1 teaspoon baking
powder
1 ⁄
2
teaspoon salt
2 cups bran cereal
flakes
Pour boiling water over bran in small bowl.
Set aside.
Place brown sugar, sugar, and shortening in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about 1 minute.
Add eggs. Turn to Speed 4 and beat about
30 seconds. Add buttermilk and vanilla. Turn to
Stir Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt.
Turn to Stir Speed and mix about 30 seconds.
Stop and scrape bowl. Turn to Stir Speed and
mix about 30 seconds longer. Gradually turn to
Speed 4 and beat about 1 minute. Add
moistened bran and bran cereal flakes. Turn to
Stir Speed and mix about 30 seconds, or until
ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g protein, 29 g
carb, 5 g fat,19 mg chol, 242 mg sodium.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.