Cookbook:Herb Biscuits

IngredientsEdit

Makes 8 servings:

Volumetric
[note 1]
Grams
 
Baker's %
 
¾ cup all purpose flour 93.75 51.02%
¾ cup whole wheat flour 90 48.98%
1 tablespoon baking powder 13.8 7.51%
¼ teaspoon salt 1.5 0.82%
½ teaspoon dried marjoram 0.3 0.16%
½ teaspoon dill weed 0.5 0.27%
¼ teaspoon dried thyme 0.35 0.19%
⅛ teaspoon garlic powder 0.39 0.21%
3 tablespoons margarine 42 22.86%
½ cup plus 2 tablespoons skim milk 153.12 83.33%
Formula 395.71 215.35%

ProcedureEdit

  1. Preheat oven to 450 ˚F. Have an ungreased baking sheet ready.
  2. In a large bowl, combine both flours, baking powder, salt, and spices. Mix well.
  3. Add margarine, mix with a fork or pastry blender until mixture resembles coarse crumbs.
  4. Add milk. Stir until dry ingredients are moistened.
  5. Place dough on a floured surface and knead a few times until dough holds together in a ball. Add a small amount of flour if dough is sticky.
  6. Roll dough, or press with your hands, to ½ inch thickness. Using a 3-inch biscuit cutter or a glass, cut 8 biscuits. (Scraps can be put together and rolled again.)
  7. Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned.
  8. Remove to a wire rack. Serve hot.

Nutrition Facts Per ServingEdit

Herb BiscuitsEdit

  • 127 calories
  • 3 g protein
  • 5 g fat
  • 18 g carbohydrates
  • 288 mg sodium
  • 0 mg cholesterol

Conversion notesEdit