INGREDIENTS

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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