Yield: 1 servings
|2 tablespoons||Baking powder|
|½ cup||Apple sauce|
|½ \N||To 2/3 cup|
|\N \N||Cold low-fat buttermilk,|
|\N \N||Skim milk or milk|
In a larger bowl, sift together the flour, baking powder and salt.
Sprinkle the applesauce over the flour, and cut in with a pastry blender until it is in bits the size of split peas. The texture should be somewhat course.
Sprinkle ½ cup cold milk over the flour and applesauce, and stir it in quickly with a fork. Add only as much of the milk as is necessary to make the dough hold together.
Gather the dough up into a ball, working it together with your hands very briefly, and then roll it out ½ inch thick on a floured board.
Cut out small rounds (about 2½" to 3" in diameter) and place them on a cookie sheet spritzed with Pam. If you aren't going to put them in the oven immediately, chill them in the refrigerator until ready to bake.
Bake the biscuits in a preheated oven at 450 degrees for 10 to 12 minutes, or until puffed and lightly browned on top.
Makes about 15 - 20 biscuits.
* preferably, use white pastry flour. All-purpose flour or whole-wheat pastry flour can be used, but the biscuits will be denser and less fluffy.
Gravy recipe follows.
Posted by wallis@... (David Wallis) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.