Guest guest Posted November 27, 2001 Report Share Posted November 27, 2001 * Exported from MasterCook * Gingered Wheat Biscuits Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 11/01 Serving Size : 10 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole wheat pastry flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons reduced-fat cream cheese 2 tablespoons cold butter cut into small pieces 3/4 cup buttermilk 2 tablespoons minced candied ginger Oil Makes 10. My favorite biscuit recipe was inspired by Teaism, a restaurant in Washington, D.C. Preheat oven to 400 degrees. In mixing bowl, stir together flours, baking powder, baking soda and salt. Using pastry blender or 2 table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Add ginger and mix lightly to combine. Gather dough into ball and knead it several times in bowl until smooth. Turn dough out onto lightly floured surface. Pat into smooth 1/2-inch-thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with oil. Place biscuits on parchment-lined baking sheet. Bake 15 to 20 minutes or until golden. Nutrition information per serving: Calories 140, Carbohydrates 22 g, Protein 4 g, Fat 5 g, including sat. fat 2 g, Cholesterol 9 mg, Sodium 390 mg, Calcium 120 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1 1/2 bread/ starch exch. and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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