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Becky Luigart-Stayner; Jen Rotenstreich Photo by: Becky Luigart-Stayner; Jen Rotenstreich

Herb and Onion Wheat Biscuits

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.

Cooking Light NOVEMBER 2001

  • Yield: 10 servings (serving size: 1 biscuit)

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.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 31%
  • Fat: 4.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 17.9g
  • Fiber: 1.3g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 227mg
  • Calcium: 73mg
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Herb and Onion Wheat Biscuits recipe

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