| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Biscuits/sc |
6 |
servings |
INGREDIENTS
| 3/4 |
c |
Reduced fat Bisquick® |
| 3 |
tb |
Whole wheat flour |
| 1 |
tb |
Butter Buds®; sprinkles |
| 1/4 |
ts |
Fresh thyme leaves; chopped |
| 2 |
tb |
Finely chopped softened sun dried tomatoes |
| 1/3 |
c |
Lowfat ricotta cheese |
| 2 |
tb |
Liquid egg substitute; mixed with |
| 1 |
tb |
Skim milk |
| 1/8 |
ts |
Dijon mustard |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Preheat oven to 425F.
In a medium bowl, combine bisquick, flour, butter buds, thyme leaves and
tomatoes. Add the ricotta; using a fork or a pastry cutter, stir until
crumbly. Make a well in the center. Combine the egg and milk. Pour half
into the bowl. Add the dijon and the oil to the milk in the bowl. Fold to
moisten; the dough will form a ball; add more milk mixture if necessary.
Set aside to rest for 10 to 15 minutes, if desired. Divide the dough into
six pieces. Pat into biscuit shapes with your hands. Place on a sprayed
cookie sheet. Bake 15 to 18 minutes. Serve hot.
Lots of flavor. Great with soup. Tested by kitpath@earthlink.net [Per
Serving - Calories 101; Fat 2G (22%cff); Cholesterol 6mg; 15g carbs; 1g
fiber]
Recipe by: Hanneman: Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 16,
1998, converted by MM_Buster v2.0l.
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“To ignore our Creator is the height of selfishness”