* Exported from MasterCook *
Squash and Stilton Biscuits
Recipe By :Chef Ana Sortun, Oleana [Restaurant], Boston USA
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour -- plus more for patting out
1 tablespoon baking powder -- plus 1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup mashed winter squash -- sweet potatoes or yams
2/3 cup milk -- plus more for brushing
7 tablespoons unsalted butter -- 4 T. melted and 3 T. softened
1/3 cup crumbled Stilton -- or other blue cheese (1 1/2 ounces)
To serve: -- Cranberry sauce or relish
Preheat the oven to 450°. In a medium bowl, sift the flour with the baking
powder, sugar and salt. In a small bowl, combine the squash with 2/3 cup
of the milk and the melted butter. Stir the squash into the dry
ingredients until a soft, wet dough forms.
Turn the dough out onto a generously floured surface and pat it into a
10-inch disk about 1/4 inch thick. Generously dust the dough with flour.
Using a 2-inch biscuit cutter, cut out 12 rounds. Gather the dough scraps,
pat them out into another disk and cut out 4 more rounds, using more flour
if necessary.
In a small bowl, blend the 3 tablespoons of softened butter with the
Stilton. Spoon the Stilton butter onto 8 of the rounds and top with the
remaining 8 rounds. Transfer the biscuits to a heavy baking sheet and
brush the tops with milk. Bake for about 15 minutes, or until golden and
firm. Serve warm, with cranberry sauce.
Makes 8 two-inch biscuits
AuthorNote: The dough for these biscuits, also from Ana Sortun of Oleana,
is very moist. You'll need to use plenty of flour when you pat the dough
out for cutting.
Source:
"Food&Wine, Nov 2000"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"8 biscuits"
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Per Serving (excluding unknown items): 202 Calories; 13g Fat (55.5%
calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 26782 0 0 2991 0
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