Number of servings :
Type of meal : | Cookies | Cookies
Special diet :
1.5L (6 cups) unsifted all-purpose flour
125 mL (1/2 cup) plus 15 mL (1 tbsp) nonfat dry milk
37 mL (2-1/2 tbsp) baking powder
7 mL (1-1/2 tsp) salt
175 mL (3/4 cup) cold unsalted butter, margarine, or vegetable shortening, cut into bits
Sift the flour, dry milk, baking powder, and salt into a large bowl. Add the butter and, using a pastry blender or 2 knives, cut it in until the texture of coarse meal.
Transfer the mixture to a 2L (2 quart) preserving jar. Keeps in the refrigerator for 2 weeks. Makes enough for 30 biscuits–about 2L (8 cups). Biscuits
Preheat the oven to 220ºC (425ºF). Place 1/3 of the Biscuit Mix (650 mL/2-2/3 cups) in a large bowl, then drizzle in 150 to 175 mL (2/3 to 3/4 cup) ice water. Mix with a fork just until the dough holds together. Knead the dough 4 to 6 times on a lightly floured surface, then pat out into a round 1 cm (1/2 in) thick.
Using a floured 6 cm (2-1/2 in) round cutter, cut out the biscuits and space 2.5 cm (1 in) apart on a lightly greased baking sheet. Brush the tops of the biscuits with a little cream or milk and bake, uncovered, for 10 to 12 minutes or until lightly browned.
Makes 10 biscuits
Imported on 2011-01-20 16:41:26 — Original ID:1403