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Herb and Onion Wheat Biscuits

Yield 10 servings (serving size: 1 biscuit)
The onion is pureed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325° oven for 10 to 12 minutes or until thoroughly heated.

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 3/4 cup fat-free milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup chilled butter, cut into small pieces

Nutrition Information

  • calories 119
  • caloriesfromfat 31 %
  • fat 4.1 g
  • satfat 2.4 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 3.1 g
  • carbohydrate 17.9 g
  • fiber 1.3 g
  • cholesterol 11 mg
  • iron 1.1 mg
  • sodium 227 mg
  • calcium 73 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.

  3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.