Beaten Biscuits

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611749

Beaten Biscuits From Cooking Light

The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.

2 1/2 cups all-purpose flour (about 11 1/4 ounces) 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 cup vegetable shortening, chilled 1/2 cup cold 1% low-fat milk 1/3 cup ice water

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a food processor; pulse 4 times. Add shortening; pulse 6 times or until well blended. Add milk and 1/3 cup ice water; process 1 1/2 minutes. (Dough should have a shiny appearance.) Turn dough out onto a lightly floured surface. Cover and let stand 5 minutes.

Uncover dough; roll to about 1/2-inch thickness. Cut dough with a 2-inch round cutter. (Reroll scraps.) Place dough circles on a baking sheet. Pierce tops of dough circles with a fork. Bake at 400° for 18 minutes or until lightly browned.

Yield: 2 dozen (serving size: 1 biscuit)

NUTRITION PER SERVING CALORIES 69(29% from fat); FAT 2.2g (sat 0.6g,mono 0.7g,poly 0.6g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 14mg; SODIUM 62mg; FIBER 0.4g; IRON 0.6mg; CARBOHYDRATE 10.4g

Kathleen Kanen and Becky Luigart-Stayner Cooking Light, MAY 2007