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Ingredientes
- 2 c. Biscuit baking mix
- 2/3 c. Lowfat milk
- 2 c. Biscuit baking mix
- 1 c. Lowfat milk
- 2 c. Baking mix
- 2/3 c. Lowfat milk
- 1/4 c. Cinnamon Sugar
- 2 Tbsp. Butter
- 2 c. Biscuit baking mix
- 2/3 c. Lowfat milk
- 2 Tbsp. Butter
- 1/2 c. Veggies, tuna or possibly another meat or possibly veggie filling ov your choice
- 1 sm Onion
- 2 slc Bacon
- 2 c. Biscuit baking mix
- 2/3 c. Lowfat milk
- 2 Tbsp. Butter
Direcciones
- QUICK ROLLED BISCUITS: Preheat oven to 400 degrees
- 1. Combine mx and lowfat milk and bead tuntil smoothe. If dough feels too sticky, add in more mix-up to 1/4 c.
- 2. Turn dough out onto a surface dusted with baking mix or possibly plain flour,roll dough into a ball to coat, and knead gently t0 times. Roll dough out to 1/2" thickness and cut int 2" circles or possibly squares.
- 3. Place on an ungreased cookie sheet, brush tops with lowfat milk to brown and bake for 8 to 10 min. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mix will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 min. SWEET BISCUITS: Follow the instructions for either Quick Rolled or possibly Dropped Biscuits. Just before baking brush tops with melted butter and dust with cinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add in a tsp. of filling, top with second biscuit circle, healthy pinch sides, brush with lowfat milk to seal. LATVIAN BISCUITS: Chop onion and bacon into small pcs. Cook them together over low heat till onion is transparent andbacon is soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan and add in, without drainng to the dough just before kneading.
- Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking.
- Yield: 10 medium biscuits per recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 10 servings | |
| Calories 583 | |
| Calories from Fat 230 | 39% |
| Total Fat 26.08g | 33% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1442mg | 60% |
| Potassium 357mg | 10% |
| Total Carbs 73.09g | 19% |
| Dietary Fiber 2.9g | 10% |
| Sugars 20.98g | 14% |
| Protein 13.46g | 22% |
