Herb and Onion Wheat Biscuits

Herb and Onion Wheat Biscuits Recipe
Becky Luigart-Stayner; Jen Rotenstreich
The onion is puréed 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 325º oven for 10 to 12 minutes or until thoroughly heated.

Yield:

10 servings (serving size: 1 biscuit)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

Note:

November 2001
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