Basic Biscuit Crust
INGREDIENTS:
2 c Wholewheat pastry flour; (I
-use regular WW flour)
1 ts (rounded) baking powder
1/2 ts Baking soda
1 ts Sucanat; (or any granulated
-sweetener)
1/2 ts Salt
1 1/4 c Low fat soy milk; (or use
-skim dairy milk)
2 c Wholewheat pastry flour; (I
-use regular WW flour)
1 ts (rounded) baking powder
1/2 ts Baking soda
1 ts Sucanat; (or any granulated
-sweetener)
1/2 ts Salt
1 1/4 c Low fat soy milk; (or use
-skim dairy milk)
Someone asked for fatfree biscuits, here are some recipes from a favorite cookbook of mine, _Fatfree and Delicious_ by Robert Siegel. Please note that fatfree biscuits are not the same texture as the fatty ones, the fat gives the flakiness and tenderness.
Place dry ingredients in bowl. Add milk to center of ingredients. Carefully fold from center to the outside until all ingredients are combined. Do not over stir! Drop by tablespoons onto a nonstick, lightly oiled cookie sheet.
Bake at 400 degrees for 10 minutes, until golden.
Place dry ingredients in bowl. Add milk to center of ingredients. Carefully fold from center to the outside until all ingredients are combined. Do not over stir! Drop by tablespoons onto a nonstick, lightly oiled cookie sheet.
Bake at 400 degrees for 10 minutes, until golden.