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 wallis@oxygen.aps1.anl.gov (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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