Biscuits à la levure chimique

500ml (2 tasses) de farine tout-usage

20ml (4 c. à thé) de levure chimique

2 ml (1⁄2 c. à thé) de sel

1⁄3 75 ml (1⁄3 tasse) de shortening

150ml (2⁄3 tasse) de lait à basse teneur en matières grasses

Margarine ou beurre fondu, si vous le souhaitez

Mettez la farine, la levure chimique, le sel et le shortening dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse d’agitation et mélangez 1 minute. Arrêtez le batteur et raclez le bol. Ajoutez le lait. Continuez à la vitesse d’agitation, mélangez jusqu’à ce que la pâte commence à coller au fouet. Évitez de trop battre.

Tournez la pâte sur une surface légèrement saupoudrée de farine et pétrissez 20 secondes environ ou jusqu’à ce que la pâte soit lisse. Étalez la pâte au rouleau ou tapez la pour en réduire l’épaisseur à 1 cm (1⁄2-pouce). Coupez avec l’emporte-pièce saupoudré de farine de 5 cm (2-pouces).

Placez-les sur des plaques à pâtisserie graissées et étalez dessus du beurre fondu, au pinceau, si vous le souhaitez. Faites cuire au four à 230°C (450°F) pendant 12 à 15 minutes. Servez immédiatement.

Donne : 12 portions (1 biscuit par portion).

Par portion : Environ 135 calories, 3 g protéine,

17 g glucide, 6 g matières grasses, 1 mg cholestérol, 183 mg sodium.

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KitchenAid 4KSMC50S manual Biscuits à la levure chimique
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4KSMC50S specifications

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