Yield: 1 Servings
|See part 1|
Preheat oven to 425 degrees. In medium bowl, combine baking mix and milk; stir until blended. Turn dough out onto lightly floured surface and knead briefly (about 10 times). With lightly floured rolling pin, roll dough out to ½-inch thickness. Using 2½-inch round biscuit or cookie cutter, cut out dough. Place biscuits about 2-inches apart on ungreased cookie sheet.
Bake until golden about 10 minutes. Serve warm. Makes 6 biscuits.
Note: These biscuits can be served as a side dish or quick snack. They are also great split and filled with savory ingredients for sandwiches or with sliced, seasonal fruit for dessert.
PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G CARB.; 3MG CHOL.; 163MG SOD.; 1G FIBER. LACTO Abstract: The magazine staff took a traditional Bisquick-style baking mix and modified it to include whole grains and less salt. The new recipe can be used to make muffins, pancakes and bread.
For moistness, we used light stick margarine, whic also helps to reduce the fat content. A vegan variation is as follows: Prepare the mix using vegan margarine and omit the powdered milk. When you're ready to prepare biscuits, pancakes, etc., add ½ cup water, soy or rice milk for every 2 cups of mix.
The staff found that the baking mix made great biscuits, pancakes and muffins. With the use of leftover vegetables, fruit, spices, nuts, cheeses and herbs, the possible variations on these themes are endless.
Source: Vegetarian Times, Sep 1997 n241 p32(2). Author: Nancy Berkoff Retrieved from library electronic database, edited and MC-Busted by <adamsfmle@...>; posted lu 3/2/98.
Recipe by: Vegetarian Times Magazine, 9/97 Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 02, 1998