Biscuits, Lc-3.5/sbread- biscuit 2 cup vital wheat gluten 3 tsp baking powder 1 tsp salt 1/4 cup shortening 3/8 cup cream, heavy 3/8 cup water (combine cream and water to make three quarters cup 'milk' substitute) (modified from Betty Crocker cookbook - any biscuit recipe would work with the proper substitutions) Preheat oven to 450. Mix flour, salt and baking powder. Cut in shortening thoroughly - should resemble meal. Stir in almost all of the milk. If dough is not pliable, add just enough milk to make a puffy, easy to roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry - I used all of it). Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a 'binder' - just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Betty says this makes about 16 1 and 3/4 inch biscuits. NYC Nutrition Analysis (per serving or yield unit): water=10.39 g; calories=96.17; protein=11.67 g; total fat=4.11 g; carbohydrate=3.48 g; ash=1 g; calcium=56.84 mg; phosphorus=24.3 mg; iron=0.1 mg; sodium=245.8 mg; potassium=7.55 mg; magnesium=0.87 mg; zinc=0.03 mg; vitamin A=24.62 IU; vitamin E=0.01 mg ATE; riboflavin=0.01 mg; pantothenic acid=0.02 mg; folate=0.14 ug; vitamin B12=0.02 ug; vitamin C=0.05 mg; saturated fat=0.9 g; monounsaturated fat=2.05 g; polyunsaturated fat=0.73 g; cholesterol=2.09 mg; selenium=0.1 ug; refuse=0.%; %cal as carb:prot:fat=14:48:38; WW Pts=2.27; (complete analysis) |
