Herbed angel biscuits^
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Carolyn Shaw 6-95 | ||
| Fast & Healthy 9/92 | ||
| 1 | pack | Fast-acting yeast |
| 2 | tablespoons | Warm water |
| 2½ | cup | Flour |
| 4 | teaspoons | Sugar |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Dried Italian seasoning* |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Oil |
| ¾ | cup | To 1 buttermilk** |
Directions
*To substitute for Italian seasoning, use ½ teaspoon marjoram leaves and ¼ teaspoon each dried thyme leaves and dried basil leaves.
**To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice and milk to make 1 cup.
Heat oven to 400F. Grease cookie sheet. Mix yeast and warm water; set aside. Lightly spoon flour into measuring cup; level off. Combine flour, sugar, baking powder, Italian seasoning, baking soda and salt.
With fork, mix in oil until mixture resembles coarse crumbs. Stir in reserved yeast mixture and enough buttermilk to form a soft dough.
Shape dough into a ball; place on floured board. Roll out to 1" thickness and cut with a 2" floured cutter. Place on greased cookie sheet and bake 10-15 minutes or until light golden brown.
Per biscuit: 130 calories, 3 g protein, 19 g carbohydrate, 1 g fiber, 4 g fat (27%), 1 mg cholesterol, 170 mg sodium, 60 mg potassium, 1 starch and 1 fat exchange.
Submitted By CAROLYN SHAW On 06-13-95