Thursday, July 5, 2012

Country Biscuits

My mother asked me about the biscuits from my baking class for culinarian's at St Louis Community College, Forest Park.  These biscuits rose well and were very flaky...

Country Biscuits

On Baking, Pg 147
Yield: 36 Biscuits, 2 ¼ oz. (66g) each

·         Line a sheet pan (2-3) with parchment paper.
·         Preheat oven to 425 F (220 C)

All Purpose or Pastry Flour     2lb. 8 oz.          1200 g             100%
Salt                                          0.75 oz             24 g                 2%
Granulated Sugar                    2 oz.                 60 g                 5%
Baking Powder                        2 oz.                 60 g                 5%
Unsalted Butter, cold              14 oz.               420 g               35%
Milk                                         1 ½ pt.             720 ml             60%

Total Weight:                          5 lb. 2 oz.         2484 g             207%

1.      Sift the dry ingredients together, making sure they are blended thoroughly.
2.      Cut in the butter. The mixture should look mealy; do not over mix.
3.      Add the milk and stir, combining only until mixture holds together.
4.      Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading.
5.      Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.
6.      Bake at 425 F (220 C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.
7.      Remove the biscuits to a wire rack to cool.

Approximate values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 240 mg, Total Carbohydrates 27 g, Protein 4 g, Vitamin A 10%

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