Jack-o’-Lantern Biscuits

I first re­ceived a sam­ple of these light, won­der­ful biscuits, along with the recipe, from an el­derly gentle­man friend. I now bake them of­ten and serve them with but­ter and honey. They are per­fectly heav­enly with sausage gravy, too!

Country Woman - - LET’S EAT - —FAYE HINTZ SPRING­FIELD, MO

PREP: 20 MIN. + RIS­ING • BAKE: 10 MIN. MAKES: 2¹₂ DOZEN

2 pkg. (¹ ₄ oz. each ac­tive dry yeast) ¹₄ cup warm wa­ter (110° to 115°) 2 cups warm but­ter­milk

(110° to 115°) 5 to 5¹ ₂ cups all-pur­pose flour ¹₃ cup sugar 2 tsp. salt 2 tsp. bak­ing pow­der 1 tsp. bak­ing soda 1 cup short­en­ing

Melted but­ter

1. In a small bowl, dis­solve the yeast in warm wa­ter. Let stand 5 min­utes. Stir in warm but­ter­milk; set aside.

2. In a large bowl, whisk to­gether the flour, sugar, salt, bak­ing pow­der and bak­ing soda. Cut in short­en­ing with a pas­try blender un­til mix­ture re­sem­bles coarse crumbs. Stir in yeast mix­ture.

3. Turn onto a lightly floured sur­face; knead lightly 3-4 times. Roll out to ½-in. thick­ness; cut with a 2½-in. round bis­cuit cut­ter or pump­kin-shaped cookie cut­ter. Place 2 in. apart on lightly greased bak­ing sheets. Cover with kitchen tow­els and let rise in a warm place un­til al­most dou­bled, about 1 hour. 4. Bake at 450° un­til golden brown, 8-10 min­utes. Lightly brush tops with melted but­ter. Serve warm.

1 BIS­CUIT 150 cal., 7g fat (2g sat. fat), 1mg chol., 244mg sod., 19g carb. (3g su­gars, 1g fiber), 3g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.