| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Sun-dried tomatoes |
| 1 | c | Boiling water |
| 2 | c | All-purpose flour |
| 2 | ts | S, baking powder |
| 1 | ts | Dried basil |
| 1/4 | ts | Salt |
| 2 | tb | Ons, margarine chilled |
| 1/4 | c | Feta cheese, crumbled |
| 1/2 | c | 1% milk |
| 1/4 | ts | Hot sauce |
| 1 | Egg, lightly beaten |
INSTRUCTIONS
Combine tomato and boiling water; let stand 10 minutes. Drain and dry completely with paper towels. Set aside. Cut chilled margarine into small pieces. Combine flour and next three ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine tomato, cheese and next three ingredients in a bowl; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). With floured hands, pat dough to a 1/2 inch thickness on a floured surface. Cut with a two inch biscuit cutter or glass. Place two inches apart on a baking sheet coated with cooking spray. Bake at 400#161#F for 12 minutes or until golden brown. Serve warm. Per serving: 112 Calories; 3g Fat (25% calories from fat); 3g Protein; 17g Carbohydrate; 18mg Cholesterol; 188mg Sodium Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on Jan 29, 1997.
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