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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Round out a meal of vegetable soup and coleslaw with these hearty herb biscuits. Ingredients:
1/3 cup all-purpose flour |
1/2 teaspoon baking powder |
dash of salt |
1/4 teaspoon sugar |
1 teaspoon chilled reduced-calorie stick margarine |
1/8 teaspoon dried basil |
1 tablespoon plus 2 teaspoons skim milk |
1 tablespoon low-fat sour cream |
1 teaspoon minced onion |
1 teaspoon all-purpose flour |
Directions:
1. Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in basil. Combine milk, sour cream, and onion, stirring well. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened.
2. Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on an ungreased baking sheet. Bake at 425° for 13 to 15 minutes or until golden.
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