INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. In medium bowl, combine baking mix and
milk; stir until blended. Turn dough out onto lightly floured surface
and knead briefly (about 10 times). With lightly floured rolling pin,
roll dough out to 1/2-inch thickness. Using 2 1/2-inch round biscuit
or cookie cutter, cut out dough. Place biscuits about 2-inches apart
on ungreased cookie sheet. Bake until golden about 10 minutes. Serve
warm. Makes 6 biscuits.  Note: These biscuits can be served as a side
dish or quick snack.  They are also great split and filled with savory
ingredients for  sandwiches or with sliced, seasonal fruit for dessert.
PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G  CARB.;
3MG CHOL.; 163MG SOD.; 1G FIBER. LACTO  Abstract: The magazine staff
took a traditional Bisquick-style baking  mix and modified it to
include whole grains and less salt. The new  recipe can be used to make
muffins, pancakes and bread.  For moistness, we used light stick
margarine, whic also helps to  reduce the fat content. A vegan
variation is as follows: Prepare the  mix using vegan margarine and
omit the powdered milk. When you're  ready to prepare biscuits,
pancakes, etc., add 1/2 cup water, soy or  rice milk for every 2 cups
of mix.  The staff found that the baking mix made great biscuits,
pancakes and  muffins. With the use of leftover vegetables, fruit,
spices, nuts,  cheeses and herbs, the possible variations on these
themes are  endless.  Source: Vegetarian Times, Sep 1997 n241 p32(2).
Author: Nancy Berkoff  Retrieved from library electronic database,
edited and MC-Busted by  <adamsfmle@sprintmail.com>; posted lu 3/2/98.
Recipe by: Vegetarian Times Magazine, 9/97  Posted to recipelu-digest
by Badams <adamsfmle@sprintmail.com> on Mar  02, 1998

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