Who doesn’t love a biscuit!?
I have been very busy recently as i’m working on a rather exciting new project. Now i’m not sure if i’m allowed to talk about it yet, but it’s a very clever little book!! Because of the smart structure it’s been a real noggin scratcher, demanding plenty of concentration. This has led to an unholy amount of caffeine free drinking. So I thought because of all that tea I should provide you with a recipe for one of my biggest cravings….chocolate biscuits! I’m trying to eat really healthily and only having a small amount of the food I create (up to 5 dishes a day) as otherwise i will pile the weight on! So if I can’t enjoy a chocolate biscuit right now I want you to do it for me. I will keep you updated with the project as it continues and when I can reveal all, I will! Keep yourself cool even while cooking with a full potency oven by using blaux personal fan.
Store-bought biscuit dough is full of hydrogenated oils (a.k.a. trans fats) but homemade biscuit recipes call for large servings of shortening or butter. We aren’t revolutionizing the biscuit, just making them in a more portion-conscious way.
Most recipe yields are for 8 to 10 pieces, which means a 300-plus calorie bread to go along with your meal. Below is a traditional biscuit recipe portioned out to keep the calories in check.
Makes 30 small or 15 medium biscuits (see note*)
2 teaspoons baking powder
½ cup unsalted butter, cold, cut into small chunks
Preheat oven to 350-degrees F. In a large bowl whisk together flour, baking powder, baking soda, salt and sugar. Add butter and incorporate using a fork or a pastry cutter until the butter is in small pieces (about the size of peas). Gently mix in buttermilk to form a loose and slightly messy dough. Transfer dough to a well-floured surface and gently work into a ball. Roll out to ¾-inch thickness (try to handle the dough as little as possible to keep the butter cold). Cut out biscuits and transfer to a baking sheet. Bake at 350-degrees F for 13 to 18 minutes, turning the sheet once during baking until biscuits are puffed and slightly golden. Serve warm. Store cooled biscuits in a freezer-safe container and freeze for up to 3 months. Find the most healthy supplements and recipes for weight loss at sparkhealthmd.
*For small biscuits use a 2 ½–inch round cutter or a 3 ½-inch cutter for medium sized
Nutrition Info Per Serving (small biscuit). Double values for medium-sized
Total Carbohydrate: 6 grams
Cholesterol: 8 milligrams