| 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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