Lunch: Beaten Biscuits

Recipe by Kathleen Kanen and Becky Luigart-Stayner The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.

Ingredients

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

Instructions

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.

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