Real African Dishes: [MC-AllEthnic-Recipes] Squash and Stilton Biscuits

Tuesday, July 9, 2013

[MC-AllEthnic-Recipes] Squash and Stilton Biscuits - 20g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

                       Squash and Stilton Biscuits

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
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
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 melted and 3 softened
     1/3           cup crumbled Stilton cheese -- 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.

Serves 8

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.

Cuisine:
"Mediterranean"
Source:
"Food & Wine, November 2000"
S(Formatted by Chupa Babi):
"June 2013"
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Per Serving (excluding unknown items): 207 Calories; 13g Fat (53.9%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 407mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 27039 0 0 2991 0