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Ingredients
Directions
- In a food processor, pulse the flour, baking pwdr and salt till mixed. Add in the butter and pulse till the mix resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the lowfat milk proportionately over the dry ingredients and pulse a few times, just till incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or possibly twice to gather it into a mass; don't overwork the dough. Gently pat the dough into a disk or possibly rectangle, as needed. The dough can be made up to 2 hrs ahead; wrap tightly and chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 562g | |
| Calories 1797 | |
| Calories from Fat 842 | 47% |
| Total Fat 95.88g | 120% |
| Saturated Fat 59.6g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 5675mg | 236% |
| Potassium 569mg | 16% |
| Total Carbs 199.97g | 53% |
| Dietary Fiber 6.8g | 23% |
| Sugars 10.26g | 7% |
| Protein 32.95g | 53% |
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