Guest guest Posted November 27, 2001 Report Share Posted November 27, 2001 * Exported from MasterCook * Light And Fluffy 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 cup all-purpose flour 1 cup sifted cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons reduced-fat cream cheese 2 tablespoons cold butter cut into small pieces 3/4 cup buttermilk 1 tablespoon skim milk Makes 10. A favorite recipe for reduced-fat biscuits comes from the " The Eating Well Recipe Rescue Cookbook " (Eating Well Books, 1994). 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. 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 skim milk. Place biscuits on parchment-lined baking sheet. Bake 15 to 20 minutes or until golden. Nutrition information per serving: Calories 125, Carbohydrates 19 g, Protein 3 g, Fat 4 g, including sat. fat 2 g, Cholesterol 9 mg, Sodium 325 mg, Calcium 115 mg, Dietary fiber 0 g. Diabetic exchanges per serving: 1 bread/ starch exch. and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.