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Note: For another version of this Italian staple, sprinkle with some
chopped Kalamata olives prior to baking .
Nutritional information per serving:
Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 360mg • calc. 1mg • fiber 1g
Buttermilk Biscuits
Makes 8 biscuits
1½
cups (375 ml) unbleached, all-purpose flour
½
cup (125 ml) cake flour
2
teaspoons (10 ml) cream of tartar
1½
teaspoons (7 ml) baking soda
pinch granulated sugar
1½
teaspoons (7 ml) sea or kosher salt
¼
teaspoon freshly ground black pepper
6
tablespoons (90 ml) unsalted butter, cold,
cut into ¼-inch (0.6 cm) cubes
1
cup (250 ml) lowfat buttermilk
3
tablespoons (45 ml) unsalted butter, melted, for finishing
Preheat Cuisinart
Convection Toaster Oven Broiler to 450°F (232°C) on
®
the convection bake setting with the rack in position A . Line baking pan
with parchment paper .
Sift flours, cream of tartar and baking soda together . Place in the bowl of
a Cuisinart
food processor . Add the sugar, salt and black pepper .
®
Process for about 5 seconds to combine . Add the 6 tablespoons (90 ml)
of butter and pulse until the mixture is crumb-like, about 6 to 8 pulses .
Slowly add the buttermilk and pulse 2 to 3 times .
Turn the dough out onto a lightly floured surface . Gently and carefully
knead 2 to 3 times to ensure the dough is fully mixed . Divide the dough
into 8 equal pieces . Roll the dough, with floured hands, into a smooth
ball . Repeat with remaining pieces and place on the prepared pan, leav-
ing one inch between rolls .
Bake in preheated oven for 10 to 12 minutes, or until golden brown .
Remove and brush liberally with the melted butter . Serve immediately .
Nutritional information per biscuit:
Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g •
chol. 35mg • sod. 600mg • calc. 37mg • fiber 1g
Multigrain Rolls
Makes 15 rolls
2¼
teaspoons (11 ml) active dry yeast
1²∕ ³
cups (400 ml) warm [105° to 110°F (40.5° to 43.3°C)] water
1
tablespoon (15 ml) molasses
3½
cups (875 ml) whole-wheat flour
1¾
cups (425 ml) bread flour, divided
1½
tablespoons (25 ml) vital wheat gluten
2
teaspoons (10 ml) sea or kosher salt
2
tablespoons (30 ml) flax seed oil
3
tablespoons (45 ml) flax seeds
1
cup (250 ml) golden raisins
Dissolve the yeast in the water and molasses . Let stand 4 to 6 minutes,
or until mixture is foamy . Add the flours, vital wheat gluten, salt and oil to
the bowl of a Cuisinart
Stand Mixer fitted with the dough hook . Mix on
®
speed 3 to combine . With mixer on speed 1, slowly add the yeast mix-
ture . Let mixture come to a ball, add the flax seeds and raisins, and then
increase gradually to speed 3 . Let dough knead about 8 minutes .
Place dough in a 1-gallon (4 .5 L) sealable plastic bag with the air
squeezed out, or in a bowl covered with plastic wrap . Let rise in a warm
place until it has doubled, about 45 to 60 minutes .
Lightly butter a 10-inch (30 cm) round baking pan . Divide the dough into
15 equal pieces, about 2¼ ounces (65 g) each . Roll into smooth rounds
and arrange in the prepared pan . Cover with plastic wrap and let rise until
about doubled, about 30 to 40 minutes .
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