CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Digest, Fatfree, Lacto, Oct. |
1 |
Servings |
INGREDIENTS
2 |
c |
Flour* |
2 |
T |
Baking powder |
3/4 |
t |
Salt |
1/2 |
c |
Apple sauce |
1/2 |
|
To 2/3 cup |
|
|
Cold low-fat buttermilk |
|
|
Skim milk or milk |
|
|
Substitute |
INSTRUCTIONS
In a larger bowl, sift together the flour, baking powder and salt.
Sprinkle the applesauce over the flour, and cut in with a pastry
blender until it is in bits the size of split peas. The texture should
be somewhat course. Sprinkle 1/2 cup cold milk over the flour and
applesauce, and stir it in quickly with a fork. Add only as much of
the milk as is necessary to make the dough hold together. Gather the
dough up into a ball, working it together with your hands very
briefly, and then roll it out 1/2 inch thick on a floured board. Cut
out small rounds (about 2 1/2" to 3" in diameter) and place them on a
cookie sheet spritzed with Pam. If you aren't going to put them in the
oven immediately, chill them in the refrigerator until ready to bake.
Bake the biscuits in a preheated oven at 450 degrees for 10 to 12
minutes, or until puffed and lightly browned on top. Makes about 15 -
20 biscuits. preferably, use white pastry flour. All-purpose flour or
whole-wheat pastry flour can be used, but the biscuits will be denser
and less fluffy. Gravy recipe follows. Posted by (David Wallis) to
the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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